TX 715 

.R88 

1902 

Copy 1 










Class _ TXU5 
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COPyRIGHT DEPOSIT. 



THE 



ROYAL BAKER 



AND 



PASTRY COOK 

A MANUAL OF PRACTICAL COOKERY 

WITH ORIGINAL BECKIPTS BY 

CH. HERMAN SENN 

HON. DIRECTOR 

UNIVERSAL COOKERY AND FOOD ASSOCIATION 

LONDON, ENG. 



V J 



^4> 



NEW YORK 
ROYAL BAKING POWDER CO. 

1902 



THF LIBRARY OF 

CONGRESS, 
~wo Copiae Reokivec 

OCT. i^^ 1902 

COPVmOHT ENTqV 

CLASS^C^XXo. No, 
COPY B. 



Ai'^'' 



t 



'^\< 



Copyright, 1902, 
By Royal Baking Powder Company. 



THE NATIONAL TRAINING SCHOOL OF COOKERY 

has adopted and uses the Royal Baking Powder (manu- 
factured by the Royal Baking Powder Company) in its 
work, having found it superior to every other brand of 
baking powder or quick-raising agent. 



C. Herman Senn, Hon. Director of the Universal 
Cookery & Food Association, recommends, in his origi- 
nal receipts herein, the use of Royal Baking Powder. 
All quickly risen flour foods are more perfectly and easily 
made by its employment. 

Teachers of cookery throughout Great Britain and 
Ireland have adopted generally the' Royal Baking Powder 
for use in their schools, their tests having proved it to be 
of highest usefulness and efficiency. 

Hotel Cecil, Strand, London, W. C. 
To the Royal Baking Powder Co., New York: 

I have great pleasure in testifying to the superiority of your Baking Powder. The 
results obtained by its employment are truly marvellous. I have found no other baking 
powder at aU comparable with it, and I shall recommend it whenever occasion offers. 

A. COSTE, Chef. 



The Universal Cookery & Food Association 

Enrolled iy special permission of tJie Lords of tlee T^eojury. 

PATRONS 

HER MAJESTY THE QUEEN ALEXANDRA. 
H. R. H. THE DUKE OF CONNAUGHT, K.G., K.T. 
H. R. H. THE DUKE OF CAMBRIDGE, K.G., G.C.B, 
And other Distingtiished Ladies and Noblemen. 
PRESIDENT, W, BURDETT-COUTTS, ESQ., M.P. 



THE ASSOCIATION'S PRINCIPAL OBJECTS ARE: 

To further tlie advancement of the Sciences of Cookery and Domestic Economy. To organize 
competitions for the promotion of tlie Art of Cookery in England and other countries. To assist in the 
Bdacation of Cooks and Confectioners, and in the Apprenticeship of Youtlis to fully qualify them for 
every branch of the Art. 

C. HERMAN SENN, HON. DIRECTOR, 

329 Vauxhall Bridge Road,. London, 

Royal Baking Powder Is manufactured in America by the Royal Baking Powder 
Company of New York. See facsimile of label on cover of this book. 



GENERAL INDEX TO RECEIPTS 



PAGE 

Batter, Prying 7 

Beef Tea 43 

Beverages 28 

Biscuit, Hot 4 

Bouillon 31 

Bread 1, 2 

Bread, Brown 2 

Bread, Graham 2 

Bread, Household 2 

Bread, Indian 2 

Bread, Royal Baking Powder 2 

Bread, Rye 2 

Broth 31, 44 

Buckwheat Cakes 9 

Buns 6 

Cake 9-16 

Cake Fillings 18 

Cake Icings 18 

Cakes, Buckwheat 9 

Cakes, Cheese 18, 19 

Cakes, Griddle 8, 9 

Cakes, Pancake 9 

Cakes, SmaU 16, 17 

Cakes, Wheat 8 

Candies 44 

Canned Fruits 30 

Caramels 44 

Cheese Cakes 18, 19 

Chicken Pie 38 

Cocoa 28 

Cocoanut Drops 16 

Coffee 28, 29 

Cookery for Sick 43, 44 

Cookies 16 

Crullers 19, 20 

Crumpets 6 

Custards 23 

Doughnuts 19, 20 

Dressing for Meats 39 

Dumplings 20, 21 

Eggs 40, 44 

Fillings for Cake 18 

Fish 32, 33, 34 

Pish Salad 33 

Fish, Shell 32, 33 

Fritters 7, 8 

Fruit, Canned 30 

Fruit Ices 28 

Fruit Preserves 29, 30 

Fruit Short Cakes 19 

Prying Batter 7 

Gems 6 

Ginger Bread 13 

Ginger Snaps 17 

Golden Buck 37 

Griddle Cakes 8, 9 

Grouse 37 

Gruel 44 

Hash, Turkey 38 

Hot Biscuit 3, 4 



PAGE 

Ice Cream 28 

Ices, Fruit .28 

Icings 18 

Infants' Pood 44 

Jams 29 

Jellies 29 

Jelly, Calf's Feet 43 

Johnny Cake 6 

Jumbles 17 

Ketchup 43 

Measures 10 

Meats 34, 35, 36 

Meringues 17 

Mincemeat 27 

MufiSns 5, 6 

Omelets 40 

Oysters 33 

Pancakes 9 

Partridge 38 

Paste for Pies 26 

Pastry Cream 11 

Pickles 42, 43 

Pie Paste 26 

Pies 26, 27 

Popcorn 44 

Posset, Wine 44 

Poultry 37, 38 

Preserved Fruits 29, 30 

Puddings 21-25 

Puffs 7 

Relishes 37 

Rolls 1, 3 

Rusks 7 

Salads 33, 40 

Sally-Lunn 6 

Sauces for Meats 39 

Sauces for Puddings 25 

Scallops 33 

Scones 5 

Shell Fish 32, 33 

Sherbets 28 

Short Cakes, Fruit 19 

Small Cakes 16, 17 

Snaps, Ginger 17 

Soups 30, 31, 32 

Souse 36 

Stock for Soup 30, 31 

StuflBng, Meat and Poultry 38 

Sweetbreads 36 

Tarts 26, 27 

Tea 28 

Tea, Beef 43 

Tea, Flaxseed 44 

Tinned Fruits 30 

Toast 40, 41 

Vegetables 41, 42 

Waffles 7, 8 

Weights and Measures 10 

Welsh Rarebit 37 

Wheat Cakes 8 



Royal Baking Powder has greater raising power than any other leavening 
agent. The London city analyst reports that each ounce of Royal evolves 
157 cubic inches of leavening gas. This shows a practical usefulness greatly 
in excess of other powders, and three times more than many of the raising 
flours or powders, or that an ounce or a teaspoonful of Royal Baking Powder 
will make light three times more cake, bread, or other food than the ordi= 
nary preparations. The great economy in the use of the Royal will be appar= 
ent to every housewife. ^ ^ ^ The genuine Royal is made in America. 



GENERAL DIRECTIONS; 

MUST BE CAREFULLY READ BY EVERY ONE USING THIS BOOK 



HINTS ON BAKING. — To achieve perfect success, the cook must use judgment, dis- 
crimination, and care. Some flour requires more moisture, i. e., water or milk, than 
others ; so that the quantity may have to be varied to make dough of a proper con- 
sistency. Different bakings will vary as to time and heat required, and should, therefore, be 
examined occasionally. To ascertain whether the bread is sufficiently done in the centre of 
the loaf or cake, thrust a skewer into it. If done, there will be no dough on the skewer when 
drawn out. Measure the flour, and be careful to mix with it the baking powder in a dry state, 
atid before sieving. You can generally substitute water for milk, or milk for water ; butter for 
lard, or lard for butter. The number of eggs may be increased or diminished, or, in plainer 
cake, etc., dispensed with entirely. Where fewer eggs are used than directed, always use a 
little more baking powder. Never use sour milk or " prepared " or " self-raising" flour. 

When about to cut new bread or cake, heat the knife ; this will prevent its crumbling. 

CAKE BAKING. — For a plain cake made with one pound of flour. Royal Baking Powder, 
etc., the time to be allowed in baking would be about I hour ; at the outside not more than 
IV4 hours. Very rich cakes, in which butter and eggs predominate, take, of course, very 
much longer time to bake, a pound cake of equal weight taking from 1 Ms to 2 hours. On 
no account should an oven be too hot when the cake is put in — that is, hot enough to 
brown at once ; if so, the outside will be burned before the interior is sufficiently baked. 
The old plan of feeling the handle of the oven door to test the heat is not always success- 
ful; it is better to sprinkle a little flour inside and shut the door for about 3 minutes; if 
at the end of that time it is of a rich light brown, the cake may be put in, but if burned the 
heat must be reduced. 

In baking loaf cake, remember that unless you place a piece of paper over for protection at 
first, a top crust will be formed at once that prevents the raising. When cake is well raised 
remove the paper for browning on top. 

ADVICE TO THE COOK. — Great cleanliness, as well as care and attention, is required 
from a cook. Keep your hands very clean ; don't " scatter" in your kitchen ; clean up as you 
go ; put scalding water into each saucepan or stewpan as you have done using it. Dry your 
saucepans before you put them on the shelf. Never scrub the inside of a frying- or omelet- 
pan ; rub it with paper ; wipe it out well with a cloth afterward. Wash your pudding-cloths ; 
scald and hang them to dry directly after using them ; air them before you put them away, 
or they will be musty ; keep in dry place. Be careful not to use a knife that has cut onions 
till it has been cleaned. Keep sink and sink-brush very clean. Be careful never to throw 
anything but water down sink. Do not throw cabbage water down it ; throw it away out of 
doors ; its smell is very bad. Never have sticky plates or dishes ; use very hot water for 
washing them ; when greasy, change it. Clean coppers with vinegar or turpentine and fine 
brick-dust, rubbed on with flannel ; polish them with chamois and a little dry brick-dust. 
Clean your tins with soap and whiting mixed, made into a thick cream with hot water. Rub 
it on with flannel ; when dry, rub off with clean cloth and dry whiting. Take care that you look 
at the meat the butcher brings, to see that it is good. Let there be no waste in the kitchen. 



Bread and Rolls 

BREAD was first made without leaven, 
heavy and solid. Then yeast was dis- 
covered, and yeast-risen bread came into 
use throughout the civilized world. Finally 
baking powder was devised, the most health- 
ful, economical, and convenient of all leaven- 
ing or lightening agents. 

Yeast is a living plant. Mixed with the 
dough it causes fermentation and destruction 
of a part of the flour, and this produces car- 



bonic-acid gas. The bubbles of this gas be- 
come entangled in the dough, swelling it up 
and making it spongy. In this process, how- 
ever, a part of the most nutritious elements of 
the flour (estimated at ten per cent. ) is destroyed 
in producing the leavening gas; there is al- 
ways danger of sourdough, and there is a delay 
of many hours for the sponge to rise. 

Perfect bread is that in which the wheat or 
other grain is transposed into an available food 
without loss of any of its valuable properties. 

Royal Baking Powder is now used largely in 



THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 



THE ROYAL BAKER AND PASTRY COOK 



place of yeast to leaven bread. It does pre- 
cisely the same work — that is, inflates the 
dough and makes it porous and spongy. But 
the process is not destructive: the baking 
powder itself produces the leavening gas. 
No part of the flour is decomposed or de- 
stroyed. Moreover, there is no mixing or 
kneading with the hands, no setting of sponge 
overnight, as the loaf is mixed and ready for 
the oven at once. Bread thus made cannot 
become sour, but will retain its moisture and 
freshness, and may be eaten while hot or fresh 
without distress even by persons of delicate 
digestion. 

The ease with which Royal Baking Powder 
bread is made, its cleanliness and wholesome- 
ness, have caused it to supersede yeast bread 
with many of the best pastry cooks. 

In making this bread the materials and uten- 
sils should be brought together before the 
mixing of the dough is begun. The fire must 
be looked to so as to secure a steady, moderate 
heat. Remember to mix the flour and Royal 
Baking Powder together before sieving, and 
TtiiY thoroughly before wetting. 

Royal Baking Powder Bread. — 1 quart 
flour, 1 teaspoon salt, Vi teaspoon sugar, 2 
heaped teaspoons Royal Baking Powder, half 
medium-sized cold boiled potato, and water. 
Sieve together thoroughly flour, salt, sugar, 
and baking powder ; rub in the potato ; add 
sufficient water to mix smoothly and rapidly 
into a moist dough ; about a pint of water to 
a quart of flour will be required — more or less 
according to the brand and quality of the flour 
used. Do not make a stiff dough, as for yeast 
bread. Put the dough into a greased bread- 
tin, 4Vfe by 8 inches, and 4 inches deep, filling 
about 3 parts. The loaf when baked will 
rise to fill the tin. Bake in very hot oven about 
45 minutes, placing paper over first 15 min- 
utes' baking, to prevent crusting too soon on 
top. Bake immediately after mixing. 

Household Bread. — Sieve twice together 1 
quart flour, I teaspoon salt, 2 heaped teaspoons 
Royal Baking Powder. Make a well in the cen- 
tre ; add gradually sufiicient cold liquid — wa- 
ter, milk, or equal quantities of each — to mix 
to a stiff batter or soft dough ; this wiU require 
about 1 pint of liquid. Turn at once into a 
greased bread-tin, and bake immediately in a 
moderate oven about 1 hour. 

Qraham Unfermented Bread. — His pints 
Graham flour (whole meal), Mi pint wheaten 
flour, 1 tablespoon sugar, 1 teaspoon salt, 2 tea- 
spoons Royal Baking Powder. 1 V4 pints mUk, or 
equal parts of milk and water. Sieve together 
Graham flour, flour, sugar, salt, and baking 
powder ; add the milk, or milk and water ; mix 
quickly into soft dough, which pour from 
bowl into greased bread-tin. Bake in rather 
hot oven for about 40 minutes. Protect loaf 
with paper first 15 minutes. 



Graham Lanch Bread.— H4 pints whole 
meal, % pint flour, 1 tablespoon sugar, 1 tea- 
spoon salt, 2 teaspoons Royal Baking Powder, 
% pint milk. Sieve together meal and flour. 

Be sure to demand the gMiuine ROYAL Baking Powder, made by the Eoyal Baking Powder 
Company of New York. See facsimile of label on cover of this hook. 



sugar, salt, and baking powder ; add the milk ; 
mix into smooth dough that can be erjily 
handled. Flour the board, turn out dough, give 
it a quick, vigorous additional kneading to com- 
plete its smoothness ; then divide in four 
large pieces, which form in long loaves, lay 
them just touching into a square shallow cake- 
tin, brush them over with milk. Bake in rather 
hot oven 30 minutes. When removing from 
oven rub them over with a little butter. 

Entire Wheat Bread. — 1 quart entire wheat 
flour, 1 teaspoon salt, 1 teaspoon sugar, 2 tear 
spoons Royal Baking Powder. Mix all well 
together ; add sufiicient liquid (water, milk, or 
equal quantities of each) to make a very thick 
batter or soft dough. Turn at once into a 
greased bread-tin, and bake about 1 hour in 
moderate oven. 

Rye Bread. — 1 pint rye flour, Mi pint maize 
flour, % pint wheaten flour, 1 teaspoon sugar, 
1 teaspoon salt, 2 teaspoons Royal Baking 
Powder, 1 tablespoon lard, % pint milk. Sieve 
together rye flour, maize flour, wheaten flour, 
sugar, salt, and baking powder ; rub in lard ; add 
milk ; mix into smooth batter, as for cake ; 
pour into well-greased tin, bake in moderate 
oven for 45 minutes. Protect loaf with paper 
first 20 minutes. 

Brown Bread. — 1 pint maize flour, 1 pint 
rye flour, 1 teaspoon moist sugar, 1 teaspoon 
salt, 2 teaspoons Royal Baking Powder, 1 table- 
spoon lard, % pint milk. Sieve together maize 
flour, rye flour, sugar, salt, and baking pow- 
der. Rub in the lard ; add the milk, and mix 
the whole into a batter-like mixture. Pour 
into greased tin, and bake 40 minutes in rather 
hot oven. Protect at first with paper. 

Boston Brown Bread. — Vfe pint flour, 1 
pint maize flour, % pint rye flour, 2 potatoes, 1 
teaspoon salt. 1 tablespoon moist sugar, 2 tea- 
spoons Royal Baking Powder, ^ pint water. 
Sieve flour, maize flour, rye flour, sugar, salt, 
and baking powder together thoroughly ; peel, 
wash, and boil well 2 mealy potatoes, rub them 
through sieve, diluting with water. When this 
is quite cold, use it to mix with the flour, etc., 
into batter-like consistency; put it into well- 
greased bread-tin with lid. Place it in sauce- 
pan % full of boiling water, where the loaf 
will simmer 1 hour, without water getting into 
it. Remove, take off cover, finish by baking in 
a fairly hot oven 30 minutes. 

Oatmeal Bread. — Mi pint oatmeal, 1% pints 
flour, % t«aspoon salt, 2 teaspoons Royal Bak- 
ing Powder, % pint milk. Boil oatmeal in IV^ 
pints of slightly salted water for 1 hour ; add 
milk ; set aside until cold. Then place in bowl, 
sieve together flour, salt, and baking powder, 
and add. Mix thoroughly till quite smooth. 
Bake in greased tin 45 minutes, protected with 
paper. 

Indian Corn Bread (New Orleans).— l^.^ 

pints maize flour, Vi pint flour, 1 tablespoon 
sugar, 1 teaspoon salt, 2 heaped teaspoons 
Royal Baking Powder, 1 tablespoon lard, IV4 
pints milk, 2 eggs. Sieve together maize flour, 
floxxr, sugar, salt, and baking powder ; rub in 
lard ; add eggs previously beaten, and the milk ; 
mix into a moderately stiff batter ; pour into 
shallow cake-tin. Bake in rather hot oven ,')0 
minutes. 



THE ROYAL BAKER AND PASTRY COOK 



Delicate Graham Bread (for Invalids).— ! 

pint whole meal, sieved, 1 pint flour, 1 tea- 
spoon sugar, 1 of salt, 2 of Royal Baking Pow- 
der. Sieve all well together (rejecting coarse 
bran left in sieve). Add 1% pints milk. Mix 
quickly into smooth, soft dough. Bake in 2 
small, greased tins 25 minutes. Protect with 
paper for first 10 minutes. 

Breakfast Rolls. — 1% pints flour, V2 pint 
white maize flour, 1 teaspoon salt, 2 teaspoons ' milk to glaze them 
Royal Baking Powder, 1 
tablespoon lard, % pint 
milk. Sieve together 
flour, maize flour, salt, 
and,baking powder; rub 
in lard, add the milk, mix 
smoothly into a rather 
firm dough. Flour the 
board, turn out the 
dough, give it 1 or 2 
turns to complete its 
smoothness. Divide it 
in equal portions about 
the size of an egg ; again 
divide these in half, 
which shape in small 
rolls. Lay them on 
greased baking-tin so 
that they do not touch. 
Bake in hot oven for 
about 10 minutes. When 
nearly baked brush them 
over with milk. 



One of the great advantages 
of using Eoyal Baking Povfder 
is that it makes cooking easy. 
With this baking powder ex- 
act measurements of ingredi- 
ents to the very ounce are not 
essential. Royal assures good 
work in the hands of the nov- 
ice, or when haste is impera- 
tive ; and, even if some of the 
materials used are not exactly 
the right proportions, will give 
satisfactory results. A quart 
of flour, or sixteen ounces, or 
four cups, all mean the same 
thing. Sometimes one ex- 
pression is used, sometimes 
another. The more accurately 
the receipts are followed the 
better will be the results ; if 
you do not always succeed to 
your liking, remember that 
practice makes perfect. But 
with ordinary care and mod- 
erate attention and intelli- 
gence, provided the baking 
powder is not forgotten alto- 
gether, good food is easily 
and readily made. 



Graham Rolls. — 1 pint whole meal, 1 pint 
ordinary flour, 1 teaspoon salt, 2 teaspoons 
Royal Baking Powder, 1 tablespoon lard, ^4 pint 
milk. Sieve together whole meal, flour, salt, 
and baking powder; rub in lard; add mUk, 
and mix the whole into smooth dough that can 
be handled; turn it out on a floured board, and 
form in rolls shape and size of large, even- 
sized fingers. Lay them on baking-sheet about 
% inch apart. Brush their surfaces with 
Bake in hot oven from 
10 to 15 minutes. 

Note. — Graham bread, 
or Graham flour, takes 
its name from Dr. Gra- 
ham who first advocated 
the use of flour from the 
whole grain, made with- 
out bolting or the sepa- 
ration of the bran from 
the finer parts of the 
flour. Graham flour is 
the same as " whole 
meal," and in these re- 
ceipts the terms are used 
synonomously. 



Lunch Rolls. — 1 quart 
flour, 1 teaspoon salt, 2 
teaspoons Royal Baking 
Powder, 1 tablespoon 
lard, 1 pint milk. Sieve 
together flour, salt, and 
baking powder; rub in 
lard; add the milk, 
and mix to a smooth 
dough that can be easily 
handled. Flour the 
board, turn out dough, 
give it several quick 
kneadings to insure 
smoothness. Roll out 
little over ^ inch thick, 
stamp out with round 
cutter about 2^2 inches 
in diameter ; lay them 
on greased balung-tin, 
just touching (in rows 
evenly), bake in fairly hot oven for about 25 
minutes. Brush them over with milk when 
taken from oven. 

French Rolls.— Make dough as for lunch 
rolls. Knead on board. Divide in pieces 
size of an egg. Form each in a short, thick, 
tapering roll. Put together by twos, side by 
side, pinching ends together a little. Place on 
flat, greased tins. Brush with mUk. Bake in 
very hot oven. 

These rolls may be moulded in different 
forms, braided or folded together, or shaped 
in crescents or horseshoes. 

Bread sticks may be made by the same rule, 
taking small portions of the dough and form- 
ing with the hands in pencil-shaped rolls. 
Brush these over with milk and bake from 
10 to 15 minutes in a fairly hot oven. 



Milk Rolls.— V4 pound 
flour, *4 pound maize 
flour, '4 pint milk, 2 
ounces butter,! teaspoon 
Royal Baking Powder. 
Sieve together the flour, 
maize flour, and baking 
powder, rub in butter, 
add gradually the milk. 
Mix thoroughly and 
knead lightly. Shape 
into even-sized rolls, 
place them on baking- 
sheet, brush with milk 
and bake. 

Fruit Rolls.— Mix to- 
gether 1 quart flour, 1 
teaspoon salt, 2 table- 
spoons sugar, 2 tea- 
spoons Royal Baking 
Powder ; rub in 2 table- 
spoons butter. Cut "4 
pound citron finely, seed 
and halve "4 pound rai- 
sins. Mix fruit evenly 
with dry ingredients, 
mix to a firm dough with 
milk. Knead on board 
for a moment, divide in 
pieces size of egg, make in long rolls, lay 1 inch 
apart on flat, greased tins, bnish with milk. 
Bake in a very hot oven. 

Hot Biscuits, Scones, Cakes, 
and Muffins 

EXPERIENCED housekeepers agree that 
breakfast is difficult to cater for. Even 
the appetite ordinarily easy to satisfy is 
likely to be captious when approaching the 
first meal of the day. Every article of food 
upon the breakfast-table, therefore, should be 
perfect — the coffee as clear as amber, th6 



THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 



THE ROYAL BAKER AND PASTRY COOK 



bacon white and crisp, the biscuits flaky, ten- 
der, delicious. 

Hot rolls, cakes, and biscuits are the main- 
stay of the American breakfast, and they 
might, with advantage, be introduced more 
frequently into the English menu. Many of 
the following receipts are of American origin, 
and no doubt will prove most acceptable to 
those of our readers who are familiar with the 
hot, crisp, light rolls, and flaky biscuits, in the 
manufacture of which our transatlantic cousins 
so greatly excel. And to those to whom they 
are unknown we would specially recommend 
them as a means of introducing considerable 
variety to the breakfast-table with a compara- 
tively small outlay of time and money. 

With a basis of flour, salt, and Royal Baking 
Powder, we may add other ingredients to vary 
and enrich the cakes and biscuits generally 
known to the housewife, and produce in al- 
most endless variety breakfast and luncheon 
foods that shall be dainty and delicious or 
substantial and hearty. 

When eggs are scarce, or if too much shortr 
ening disagrees with some member of the 
family, Royal Baking Powder permits the les- 
sening of both or either of these ingredients, 
without impairing the dehcacy or digestibility 
of the finished biscuit. 

Royal Baking Powder is pure and wholesome, 
and its use in excess can produce no harm ; yet 
it is best to be guided by the quantity specified 
in the receipts. Baking powder could be added 
until a dry, powdery biscuit resulted. 

The mixing of the baking powder, floiu-, and 
other dry ingredients should be thorough. 
This is imperative if a delicate, evenly lea- 
vened biscviit is wanted. The other ingredients 
may then be added, following the special direc- 
tions as given in each receipt. 

In using shortening for biscuits, especially 
through the winter season, with some limita- 
tions good, sweet, home-made lard may take the 
place of butter. Butter will colour the biscuits 
slightly yellow ; lard will whiten them. This 
substitution will not do when a large quantity 
of shortening is called for. 

Biscuits are mixed to a soft dough, which is 
turned out, patted down, or rolled to a proper 
thickness, and then cut out and baked. From 
long experience it has been found that the re- 
sult is much better and the food more di- 
gestible when the finished biscuit is small 
and not too thick. The scientific reason for 
this is that the oven heat necessary for bis- 
cuits, if they are made very large, will brown 
the outside before the centre is as thoroughly 
baked as it should be. The dough should be 
rolled about % inch thick ; the biscuits should 
be of medium size, — 2 inches or less across, — 
and placed slightly apart in the pans. A good 
oven heat wiU bake them perfectly in from 15 



them without fear of consequences. The bis- 
cuit may, of course, be made thicker or thin- 
ner, as more or less of the soft inside part may 
be preferred, but the time of baking must be 
regulated accordingly. 

The same directions will apply to hot baking 
powder breads made with a batter. If baked 
in a sheet the batter should rarely be more 
than an inch deep in the pan, sometimes less ; 
if in cups or moulds they should not be more 
than % full. This allows the heat to penetrate 
the mixture quickly; the moisture and heat 
cause the baking powder to act; each tiny 
grain of the powder acts on the materials sur- 
rounding it ; the dough or batter expands, then 
is stiffened by the heat, and all the starch 
grains are thoroughly and evenly cooked. 

Royal Hot Biscuit. — 1 quart flour, 1 tea- 
spoon salt, 2 teaspoons Royal Baking Powder, 
1 tablespoon lard or butter, 1 pint sweet mUk, 
cold (never use sour milk) ; use cold water 
when milk cannot be obtained. Sieve together 
flour, salt, and baking powder ; rub in shorten- 
ing; add milk; form into smooth, consistent 
dough. Flour the board, turn out dough, roll 
out to thickness of % inch, cut with small 
round cutter, 1% inches to 2 inches in di- 
ameter ; lay them close together on greased 
baking-tin ; bake in good hot oven. Cold bis- 
cuit can be made fresh by moistening and pla- 
cing in oven until heated through. 

Breakfast Biscuit. — Take 1 quart sweet 
milk, % cup melted butter, a little salt, 2 tea- 
spoons Royal Baking Powder, flour enough to 
make a stiff batter ; do not knead into dough, 
but drop into buttered tins from a spoon ; bake 
in a hot oven — unless it is hot they wiU not 
be light and tender. 

Egg Biscuit. — Mix and sieve well together 1 
pint flour, li teaspoon salt, 1 teaspoon sugar, 1 
teaspoon Royal Baking Powder. Beat 1 egg, 
add Ml cup milk, stir into dry mixture, adding 
more milk if necessary to mix to soft dough. 
Turn out on board, knead for a moment, cut 
in circles, place 1 inch apart on greased pans. 
Brush with little beaten egg, and bake in very 
hot oven. 

Sandwich Biscuit. — Sieve together 1 pint 
flour, % teaspoon salt, 1 teaspoon Royal Bak- 
ing Powder. Rub in 1 heaped tablespoon but- 
ter. Mix to a soft dough with milk. Roll out 
% inch thick. Cut in rounds. On Mi of the 
rounds spread a little soft butter, add a thick 
layer of finely chopped and seasoned cold meat; 
cover with remaining rounds and press to- 
gether. Brush tops with milk, place 1 inch 
apart on greased tins, and bake in hot oven. 

Scones.— Ml pound flour, 1 ounce castor 
sugar. 2 ounces currants or sultanas, 1 gUl 
milk, 2 ounces butter, l^^ level teaspoons Royal 
Baking Powder, a small pinch salt. Dry and 
sieve the flour ; add the salt ; rub in the butter 
till the mixture resembles oatmeal ; mix the 
baking powder with the sugar and add to the 
flour; then add the currants (well cleaned), 
stir in the milk, and work to a smooth dough. 
Divide in small scones or rounds, flatten with 
the palm of the hand on a floured board, place 



to 20 nmiutes, and even a dyspeptic may eat 

Be sure to demand the genuine ROTAL Baking Powder, made by the Royal Baking Powder 
Company of New York. See facsimile of label on cover of this book. 



THE ROYAL BAKER AND PASTRY COOK 



them on a buttered baking-tin ; mark each cross- 
wise with the back of a knife, and bake for 
about % hour. When 3 parts done, brush over 
with sweetened milk to give them colour, after 
which finish baking. 

Scotch Scones. — 12 ounces best flour, 2 
ounces fine oatmeal, % gill mUk, 1 egg, 1 salt- 
spoon salt, 1 ounce ground rice, 2 level tea- 
spoons Royal Baking Powder, 2 ounces sugar, 
2 ounces butter. Dry the flour, add the baking 
powder, and sieve into a basin ; add the salt 
and rub in the butter with the oatmeal and 
ground rice ; add the sugar ; mix with the egg 
and milk, and work quickly into a stiff dough. 
Make in three-cornered shapes, place them on a 
greased baking-tin, and bake in a fairly hot 
oven for about 25 minutes. When Vi done 
brush over with a little mUk, return to oven, 
and bake till a nice golden colour. 

Milk Scones.— 1 quart flour, 1 teaspoon su- 
gar, Ms teaspoon salt, 2 teaspoons Royal Baking 
Powder, 1 large tablespoon lard, 2 eggs, nearly 
1 pint milk. Sieve together flour, sugar, salt, 
and baking powder; rub in lard; add beaten 
eggs and milk; mix into dough smooth and 
just consistent enough to handle. Flour the 
board, turn out dough, give it 1 or 2 quick 
kneadings to complete its smoothness ; roll it 
out with rolling-pin to y» inch in thickness, 
cut with sharp knife in squares, fold each in 
half to form three-cornered pieces. Bake on hot 
griddle 10 to 15 minutes ; brown on both sides. 

Potato Scones. — 6 potatoes, Vi pint whole 
meal, Ms teaspoon salt, Vi teaspoon Royal Bak- 
ing Powder, 1 tablespoon butter, 1 cup cream, 
1 egg. Vi teaspoon clove essence. Boil 6 mod- 
erately large potatoes (peeled) until very well 
done, drain off water, set them by fire with 
cover off to dry ; mash exceedingly smooth, 
adding butter, egg, and cream. Sieve together 
meal, salt, and baking powder, which add to 
potato preparation ; when quite cold, add clove 
essence ; mix into firm dough, which will require 
care in handling, as it is very short. Flour the 
board, turn out dough, roll it to thickness of Vi, 
inch, cut with sharp knife in oblong pieces. 
Bake on hot griddle, pricking them with fork 
to prevent blistering. Very light and delicate 
— to be eaten with butter. 

Nut Biscuit. — Sieve together 2 cups flour, Ms 
teaspoon salt, 1 heaping teaspoon Royal Bak- 
ing Powder. Rub in 1 heaped tablespoon but- 
ter, add 1 cup ground or very finely chopped 
nuts — walnuts or almonds — and 2 tablespoons 
sugar ; mix to a soft dough with milk. Mould 
with the hands in small balls, place well apart 
on greased tins, brush each with milk, put a 
pinch of chopped nuts on top, and bake in hot 
oven. 

Diamonds. — Prepare dough as for Royal 
hot biscuit. Knead and roll out Ms inch thick. 
Cut in strips 2 inches wide, then cut strips 
in diamonds ; place on greased tins 1 inch apart, 
brush with milk, and bake in very hot oven. 

Royal Muffins. — Beat 3 eggs, add 1 pint 
milk, Vi teaspoon salt, 1 teaspoon sugar, and 
sufi&cient flour (about 3 cups, into which has 
been thoroughly sieved 2 teaspoons Royal Bak- 
ing Powder) to make a drop batter. Beat hard 
for 1 minute, fill greased mufBn-pans % full, 
bake in hot oven about 20 minutes. 



English Muffins.— 1 quart flour, Ms tea- 
spoon castor sugar, 1 teaspoon salt, 2 heaped 
teaspoons Royal Baking Powder, IV4 pints 
milk. Mix together flour, sugar, salt, and bak- 
ing powder ; sieve into a basin, add milk and mix 
into smooth batter trifle stifler than for griddle 
cakes. Have griddle heated evenly, grease it 
and lay on muflin-rings, Mi fill them, and 
when batter has risen well up to top of rings 
turn over gently with cake-turner. They 
should not be too brown — just a buff colour. 
When cold, pull each open in half, toast deli- 
catelj'', butter weU, serve on folded napkin, piled 
high and very hot. 

Royal Egg Muffins. — 1 quart flour, 1 table- 
spoon sugar, 1 tablespoon salt, 1 large table- 
spoon lard, 2 teaspoons Royal Baking Powder, 
3 eggs, IV4 pints mUk. Sieve together flour, 
sugar, salt, and powder ; rub in the lard ; add 
the beaten eggs and mUk; miy quickly into 
a smooth batter, a little firmer than for griddle 
cakes; % fill cold, carefully greased muffin- 
pans ; bake in hot oven 15 to 20 minutes. 

Boston Muffins. — IMs pints flour, Ms pint 
maize flour, 1 tablespoon sugar, 1 teaspoon 
salt, 2 teaspoons Royal Baking Powder, 1 
tablespoon butter, 3 eggs, 1 pint (fuU measure) 
milk, and 1 teaspoon cinnamon essence (which 
may be omitted without detriment). Sieve 
together flour, maize flour, sugar, salt, and bak- 
ing powder ; rub in butter or lard ; add eggs, 
beaten, milk, and cinnamon essence. Mix into 
batter a little stiffer than for ordinary griddle 
cakes. Have griddle heated evenly ; grease it, 
lay on it muflfin-rings, also greased; Mi fill 
them with batter. As soon as risen to tops of 
rings, turn them over gently with cake-turner ; 
bake nice brown on either side. They should 
bake in 7 or 8 minutes. 

Graham Muffins. — 1 quart Graham flour, 
or whole meal, 1 tablespoon moist sugar, 1 
teaspoon salt, 3 teaspoons Royal Baking Pow- 
der, 1 egg, 1 pint milk. Sieve together the 
flour, sugar, salt, and baking powder, add 
beaten egg and milk; mix into batter like 
pound cake ; fill mufiin-pans, well greased, "/z 
fuU ; bake in hot oven 15 to 20 minutes. 

Royal Indian Corn Muffins. — 1 pint maize 
flour, 1 pint wheaten flour, 1 tablespoon sugar, 
1 teaspoon salt, 2 teaspoons Royal Baking 
Powder, 1 tablespoon lard, 2 eggs, 1 pint mUk. 
Sieve together maize flour, flour, sugar, salt, and 
powder ; rub in lard, eggs previously beaten, 
and the milk ; mix into batter of moderate con- 
sistency ; grease some small, deep tartlet-moulds 
or miilfin-pans, and 3 parts fiU them with the 
batter. Bake in a moderately heated oven for 
about 15 minutes. 

Oatmeal Muffins. — 1 cup oatmeal, 1^ pints 
flour, 1 teaspoon salt, 2 teaspoons Royal Bak- 
ing Powder, 1 tablespoon lard, 2 eggs, 1 pint 
milk. Sieve together oatmeal, flour, salt, and 
baking powder ; rub in lard, add beaten eggs 
and milk; mix smoothly into a rather thin bat- 
ter ; fill well-greased muffin-pans % full ; bake 
in good hot oven 15 minutes. 

Rice Muffins. — 2 cups cold boiled rice, 1 
pint flour, 1 teaspoon salt, 1 tablespoon sugar- 
IMs teaspoons Royal Baking Powder, Ms pLai 
milk, 3 eggs. Dilute rice, free from lumps, 



THE ROYAL BAKING POWDER IS ABSOLUTELY PURE, 



iriE ROYAL BAKER AND PASTRY COOK 



Royal Sally-Lunn Muffins. — 1 quart flour, 

1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons 
Royal Baking Powder, 1 tablespoon lard, 1 egg. 
IV4 pints milk. Sieve together flour, sugar, salt, 
and baking powder; rub in lard; add egg, 
beaten, and milk; mix into rather firm batter ; 
grease 2 Yorkshire cake-tins and 3 parts fill 
them. Bake in a fairly hot oven 20 to 25 
minutes. 

Hot Cross Buns.— Sieve together 1 quart 
flour, 1/2 teaspoon salt, 1 cup sugar, 3 scant tea- 
spoons Royal Baking Powder. Rub in V2 cup 
butter, then add Vi pound cleaned currants, M> 
teaspoon nutmeg, Vi pound cut citron, Vi pound 
seeded raisins, V3 teaspoon allspice. Beat 2 
eggs, add '^M cup milk, and stir into the dry 
mixture, adding enough more milk to mix to 
a firm dough. Mould in round buns, lay 2 
inches apart on greased tins, brush with milk. 
Cut cross on each, sprinkle cut with granulated 
sugar, bake in hot oven. 

Bath Buns. — '^ cup butter, 1^ cups sugar, 

2 eggs, IV2 teaspoons Royal Baking Powder, Vi 
cup candied lemon peel cut in small, thin 
strips, IV2 pints flour, % pint milk. Beat the 
butter and sugar to a smooth, light cream ; add 
the eggs, beat a few minutes longer ; then add 
the flour with the baking powder sieved into 
it, tne lemon peel and milk. Mix into a mod- 
erately fii'm batter. Lay buttered niuffin-rings 
on a greased baking-tin, and put a large spoon- 
ful into each. Sift sugar on them, and bake 15 
minutes in a hot oven. 

Crumpets. — Melt 1 heaped tablespoon lard ; 
add 2 beaten eggs and 1% cups milk. Beat 
well, add 1 teaspoon salt, 2 teaspoons sugar, 3 
teaspoons Royal Baking Powder sieved with 
2 ^^ cups flour. Crumpet- rings are larger than 
muffin-rings. Put greased rings on hot, greased 
griddle ; fill % full with batter. Turn when 
V^ done. 

London Crumpets. — \Vi, pints flour, \^ tea- 
spoon salt, 1 teaspoon sugar, 2 teaspoons Royal 
Baking Powder, 1 egg, nearly a pint milk and 
cream in equal parts, 1 teaspoon essence of cin- 
namon. Sieve together flour, salt, sugar, and 
baking powder; add beaten egg, milk, cream, 
and essence ; mix into rather firm batter, V2 fill 
large greased muffin-rings on hot, well-greased 
griddle; bake on one side of them only. When 
cold toast on both sides, butter liberally and 
serve hot. 

Peculiars. — 1 pint flour sieved with 1 tea- 
spoon Royal Baking Powder, a pinch of salt, 
and 1 egg. Mix with 1 pint sweet milk, beat 
well to a smooth batter, and bake quickly in 
buttered patty-pans already hot. 

Butter Cakes. — Mis 1 quart flour, 1 tea- 
spoon salt, 2 teaspoons Royal Baking Powder. 
Rub in 3 tablespoons butter. Mix to a soft 
dough with milk, roll out % inch thick, cut in 
round cakes. Lay on a moderately hot, greased 
griddle, and when pale brown turn and brown 
on other side. Tear open, butter liberally, and 
send to table. 

German Puffs.— 1 pint flour, 2 tablespoons 
sugar, pinch of salt, 1 Vi teaspoons Royal Bak- 
ing Powder, 3 tablespoons butter, 4 eggs, ^ 
ounces sweet almonds, 3 drops essence bitter 

Be sure to demand the genuine ROYAL Baking Powder, made by the Royal Baking Powder 
Company of New York. See facsimile of label on cover of this book. 



with milk and beaten eggs ; sieve together flour, 
sugar, salt, and baking powder ; add to the 

Erepared rice, mix into a smooth and rather 
rm batter; grease some muffin-pans and fill 
them 3 parts; bake in hot oven for about 15 
minutes. 

Sweet Muffins. — 1 cup sugar, 1 egg, 1 table- 
spoon melted butter, 1 pint sweet milk, 3 cups 
flour, 2 teaspoons Royal Baking Powder, 1 tea- 
spoon salt. Mix and sieve dry ingredients ; add 
milk and beaten egg and butter. Beat hard, 
bake in greased muffin-pans. 

Rye Muffins. — 1 pint rye flour, Vi pint 
maize flour, \^ pint wheaten flour, 1 teaspoon 
sugar, 1 teaspoon salt, 2 teaspoons Royal Bak- 
ing Powder, 1 tablespoon lard, 2 eggs, 1 pint 
milk. Sieve together rye flour, maize flour, 
flour, sugar, salt, and baking powder; rub in 
lard ; add beaten eggs and milk ; mix into 
smooth, rather firm batter ; grease muffin-pans, 
and 3 parts flU them with the mixture. Bake 
in hot oven for about 15 minutes. 

Qems. — 1 pint flour, 1 teaspoon Royal Bak- 
ing Powder, \k teaspoon salt, 1 teaspoon sugar, 
3 teaspoons melted butter, 1 cup milk, 3 eggs, 
whites and yolks beaten separately. Mix as 
for muffins, adding beaten whites last ; bake 
in hot, weU-greased gem-pans. 

Rice Gems. — 1 egg, 1 cup milk, 1 cup cold 
boiled rice, 1 cup flour, 1 teaspoon Royal Bak- 
ing Powder, V4 teaspoon salt, 1 tablespoon 
melted butter. Mix as for plain gems, and 
bake in hot oven in gem-pans. 

Royal Graham Qems. — \% pints Graham 
flour, or whole meal, V2 pint maize flour, 1 tea- 
spoon salt, 2 teaspoons Royal Baking Powder, 
IVi pints milk. Sieve together whole meal, 
maize flour, salt, and baking powder. Add 
the milk and mix into a moderately stiff batter. 
Vi fill well-greased sponge-cake tins. Bake in a 
brisk, hot oven 12 to 15 minutes. 

" Poor Man's " Corn Gems. — 1 pint maize 
flour, 1 pint wheaten flour, 1 teaspoon salt, 2 
teaspoons Royal Baking Powder, Vz pint each 
of milk and water. Sieve the maize flour, wheat 
flour, salt, and baking powder together. Add 
the milk and water, mix into a firm batter ; 
% fill well-greased cold sponge-cake tins. Bake 
in a weU-heated oven for about 15 minutes. 

Johnny^Cake. — 1 pint maize flour, 1 pint 
wheaten flour, \i cup sugar, ^ teaspoon salt, 
1 tablespoon lard, 2 teaspoons Royal Baking 
Powder, 3 eggs, and 1 '4 pints milk. Sieve to- 
gether maize flour, flour, sugar, salt, and bak- 
ing powder ; rub in lard ; add beaten eggs 
and milk ; mix into firm, smooth batter, pour 
into square, shallow cake-tins. Bake in rather 
hot oven for about 25 minutes. 

Royal SaIly=Lunn. — 1 quart flour, Iteaspoon 
salt, 2 teaspoons Royal Baking Powder, % cup 
butter, 4 eggs, '^ pint milk. Sieve together 
flour, salt, and baking powder ; rub in butter ; 
add beaten eggs and milk ; mix into firm batter, 
pour into 2 round cake-tins size of pie-dishes ; 
bake 25 minutes in pretty hot oven, or until a 
skewer thrust gently into them comes out clean ; 
if not, bake a few minutes longer. 



THE ROYAL BAKER AND PASTRY COOK 



almonds, ^^ pint cream, % cup sultana rai- 
sins, M2 wine-glass rum. Beat butter and sugar 
to white, light cream; add eggs (whole) 1 at 
a time, beating 3 or 4 minutes after each 
addition ; blanch the almonds, as directed in 
receipt for almond pudding. Sieve together 
flour, salt, and powder, which add to butter, 
etc., with almonds, raisins, essence of bitter 
almonds, cream, and rum. Mix whole together 
into smooth batter as for pound cake, work it 
thoroughly, and V3 fill well-greased cup-shaped 
tins ; bake in fah'ly hot oven 20 minutes ; at 
end of that time insert a skewer gently. If it 
comes out clean they are ready ; if any of un- 
cooked batter adheres to skewer, must be set 
carefully back a few minutes longer. 

Qraham Flour Puffs.— IVi pints whole 
meal, 1 teaspoon salt, 2 large teaspoons Royal 
Baking Powder, 2 eggs, and 1 pint milk. Sieve 
together whole meal, salt, and powder, add 
beaten eggs and milk ; mix together in smooth 
batter, % fill well-buttered sponge-cake tins, 
and bake in hot oven for 15 minutes. 

Yankee Puffs.— Mix together IV4 cups flour, 
V4 teaspoon salt, scant teaspoon Royal Baking 
Powder. 1 tablespoon sugar. Cream 1 table- 
spoon butter, add the beaten yolks of 2 eggs, 
then alternately the dry mixture and H<j cups 
milk, Vi teaspoon essence of vanilla, whipped 
whites of 2 eggs. Bake in hot greased muffin- 
pans in a hot oven. 

Yorkshire Breakfast Cake.— Sieve together 
3 cups flour, % teaspoon salt, 3 level teaspoons 
Royal Baking Powder. Rub in 1 heaped ta- 
blespoon butter. Mix to a soft dough with 
milk. Roll out Mi inch thick. Place without 
cutting on hot greased griddle, and cover. 
Place on moderate fire, bake about 10 minutes, 
sup off on board, turn without breaking, re- 
turn to griddle and bake 10 minutes longer. 
Break in pieces and serve with butter. 

American Rusk Cakes. — 1^ pints flour, Mi 
teaspoon salt, 2 tablespoons sugar, 2 teaspoons 
Royal Baking Powder, 2 tablespoons lard, 3 
eggs, % teaspoon essence of cinnamon, % 
pint milk, Sieve together flour, salt, sugar, 
and baking powder ; rub in lard ; add milk, 
beaten eggs, and extract. Mix into dough 
soft enough to handle ; flour the board, turn 
out dough, give it quick turn or two to com- 
plete its smoothness. Break off small pieces 
and roll them under the hands into round balls 
size of a small egg ; lay them on greased shal- 
low cake-tins, put them close together ; bake 
in moderately heated oven 30 minutes ; when 
cold sieve sugar over them. 



Fritters and Waffles 

FRITTERS are served as a vegetable or 
a sweet, for lunch, dinner, or supper, 
according to the ingredients used in mak- 
ing them. Whether sweet or plain, the foun- 
dation batter is much the same, and receipts 
given below can be used for many kinds of 
fritters, By the use of Royal Baking Powder a 



fritter batter may be stirred up in a moment, 
and a menu which it may be thought necessary 
to extend can be supplemented by the addition 
of a delicate and tasty dish. 

A fritter batter which is to be used as a 
medium for whole or sliced fruit should not be 
too thin, as it is to serve as a cover for the 
fruit. When chopped fruits or vegetables are 
stirred in, or the batter is to be used plain, it 
should be thick enough to retain its shape 
when dropped by spoonfuls into the frying- 
kettle. The fat should be deep enough to 
cover the fritters, and it should be smoking 
liot when used. Most fritters are done within 
5 minutes, the time needed to cook them 
being determined by one which should be 
cooked to test the heat of the fat. 

The very word "waffles" brings to our 
minds a host of pleasant recollections. The 
chief drawback, in the old days, was that they 
must be started so long before they were 
ready for the irons, for home-made yeast took 
time to raise the batter to the requisite degree 
of lightness. Now, by the use of Royal Bak- 
ing Powder, they can be prepared in 5 min- 
utes. They ai-e better than of old, too, for 
there is no yeasty taste to them; they are 
Ught, tender, and palatable, and, what is most 
important, entirely digestible and wholesome. 

Plain Fritter Batter (American).— 1 cup 

flour. Ml teaspoon Royal Baking Powder, V4 
teaspoon salt, 2 eggs, 1 cup milk. Sieve dry 
ingredients together; add beaten eggs and 
milk ; beat till smooth. 

Frying Batter (English). — 3 ounces flour, 
1 level teaspoon Royal Baking Powder, 1 des- 
sert-spoon sweet oil, about IV4 gills tepid water, 
the white of an egg, a pinch salt. Sieve the 
flour into a basin and mix with the baking 
powder ; add the oil and salt by degrees, stir 
in the water. Beat thoroughly till quite 
smooth and let stand for half an hour. Whisk 
the egg-white to a stiff froth and amalgamate. 
The batter is then ready, and can be used for 
all kinds of fish, meat, or for fruit fritters ; or 

Two ounces flour. 1 teaspoon Royal Baking 
Powder, sieved together, 2 tablespoons cream, 
1 teaspoon castor sugar, M2 ounce butter 
(melted), a pinch of salt, 1 whole and 1 yolk of 
egg. Put the flour and baking powder into a 
basin, add the salt and sugar, stir in the cream 
and the yolks of eggs ; beat well for some 
minutes; then add the melted butter. When 
the batter is required whisk the white of egg_to 
a stiff froth, and stir carefully into it. 

Apple Fritters. — 4 large, sound, sour cook- 
ing-apples, peeled, cored, and cut each into 4 
slices, 1 glass sherry or Marsala wine, 2 table- 
spoons sugar. Place slices of apples in bowl 
with sugar and wine, cover with plate, set aside 
to steep 2 hours, then dip each slice into fry- 
ing batter, fry to light brown in plenty of lard 
made hot for the purpose ; serve with sugar. 

Banana Fritters. — 5 bananas, stripped of 
skins and sliced in half lengthwise, frying bat- 
ter. Proceed as directed for apple fritters. 



THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 



8 



THE ROYAL BAKER AND PASTRY COOi^ 



Blackberry Fritters. — 1 cup blackberries, 
1 Ml cups frying batter. Mix berries in batter in 
bowl, and drop by tablespoons into plenty of lard 
made hot for the purpose ; serve with sauce. 
All berry fritters can be made as directed for 
the above. 

Fruit Fritters.— Any kind of fruit may be 
made into fritters as directed for apple frit- 
ters. Whole canned fruits, drained from syr- 
up, may also be used. Apples and other fruits 
may also be prepared, coarsely chopped, stirred 
into a plain fritter batter, and dropped by small 
spoonfuls into smoking-hot fat, finishing as 
already directed. 

Orange Fritters. — 4 oranges, frying batter. 
Peel oranges, taking off all the white pith with- 
out breaking into pulp, dividing each into 4 or 
5 pieces through natural divisions of the orange ; 
dip each piece into batter and fry deep yellow 
in plenty of lard made hot for the purpose ; 
serve on napkin with powdered sugar. 

Rice Fritters.— 1 cup rice, 1 pint milk, 3 
eggs, 1 tablespoon sugar, 2 tablespoons butter. 
Boil rice in milk until soft and all the milk is 
absorbed, then remove, add yolks of eggs, su- 
gar, and butter ; when cold add whites, whipped 
to dry froth ; drop by spoonfuls into plenty of 
lard made hot for the purpose, fry them deep 
buff colour. Serve with cream, wine, or lemon 
sauce. 

Pineapple Fritters.— Sprinkle i/<j-inch thick 
slices of fresh pineapple with sugar and sherry 
wine ; let stand 1 hour. Dip each into plain 
fritter batter, drop into deep kettle of smoking- 
hot fat, fry brown. Drain on paper and sprinkle 
with powdered sugar. 

Waffles. — Sieve together 1 quai-t flour, Mi 
teaspoon salt, 1 teaspoon sugar, 2 teaspoons 
Royal Baking Powder. Rub in Vs cup butter. 
Add 3 eggs, whites and yolks beaten separately, 
and sufficient milk to make a thin batter. 
Bake in hot greased waffle-irons. 

Note. — In making waffles it is absolutely 
necessary to have a proper waffle-iron. No 
substitute can be used for it. 

German Waffles. — 1 quart flour, ^<2 teaspoon 
salt, 3 tablespoons sugar, 2 heaped teaspoons 
Eoyal Baking Powder, 2 tablespoons lard, rind 
of one lemon, grated, 1 teaspoon essence of 
cinnamon, 4 eggs, and 1 pint thin cream. Sieve 
together flour, sugar, salt, and powder; rub in 
lard; add beaten eggs, lemon rind, essence, 
and milk. Mix into smooth, rather thick bat- 
ter. Bake in hot waffle-iron, serve with sugar 
flavoured with essence of lemon. 

Soft Waffles. — 1 quart flour, % teaspoon 
salt, 1 teaspoon sugar, 2 teaspoons Royal Bak- 
ing Powder, 1 large tablespoon butter, 2 eggs, 
1% pints milk. Sieve together flour, salt, sugar, 
and powder; rub in butter; add beaten eggs 
and milk; mix into smooth, consistent batter 
that will run easily from mouth of jug. Have 
waffle-iron hot and carefully greased each time ; 
fill %, close it up, when brown turn over. 
Dredge with sugar, serve hot. 



Rice Waffles.— Into a batter as directed for 
soft waffles stir 1 cup of rice free from lumps ; 
bake as directed in same receipt. 

Be sure to demand the genuine ROTAL Baking Powder, made by the Eoyal Baking Powder 
Company of New York. See facsimile of label on cover of this book. 



Virginia Waffles.— Cook Mt cup white 
maize flour in H<j cups boiling water 30 min- 
utes, adding l\*i teaspoons salt. Add 1% cups 
milk, 2 tablespoons sugar, 2 tablespoons melted 
butter, 2 cups flour mixed with 2 heaped tea- 
spoons Royal Baking Powder, and 2 eggs, 
whites and yolks beaten separately. Bake in 
hot, well-greased waffle-iron. 



¥ 



Griddle Cakes, Etc. 

THE griddle cake as made to-day with 
Royal Baking Powder is another article 
of food which is received with high fa- 
vor wherever its merits are known. The heavy, 
sour, grease-soaked, indigestible griddle cake 
of old is, where modern methods are employed, 
a thing of the past. The properly made griddle 
cake is a delicious food, wholesome, appetizing, 
and nutritious. 

Raising the griddle cake with yeast is alto- 
gether obsolete with expert cooks. Mixtures 
of soda, sour milk, buttermilk, etc., are like- 
wise not permissible. Royal Baking Powder 
has altogether redeemed the griddle cake. It 
makes the cake light, tender, digestible, and 
its preparation and baking are the work of a 
few moments only. 

Royal Baking Powder, plain, sweet milk, 
flour, and a Uttle salt make a food fit for a 
feast. What so simple, so easily prepared ? 
Eggs are altogether unessential. 

The batter must be thin, the cakes made 
small and not too thick, — about a good % inch 
thick when baked, — browned, and neatly 
turned. The griddle must be merely rubbed 
with grease, not grease-soaked. This is highly 
important. Take a thick piece of salt pork 
on a fork, or a lump of suet in a piece of 
cheese-cloth, and rub lightly over the hot 
griddle, and pour the batter on immediately. 
Do not use so-called "prepared" or "self- 
raising " flours. 

Remember that buckwheat is one of the 
most difficult flours to lighten. Where it 
is used for griddle cakes this fact must be 
recognized and a somewhat larger proportion 
of Royal Baking Powder allowed. Made in 
the manner directed in these receipts buck- 
wheat cakes can be safely and profusely eaten 
by every one. 

Royal Wheat Cakes. — This is the best 
plain, hot griddle cake made without eggs. 
The cakes will be light, tender, and wholesome. 
1 quart flour, 3 teaspoons Royal Baking Pow- 
der, Vi teaspoon salt. Sieve well together and 
add sweet milk to make into a soft batter. 
Bake immediately on hot griddle. Should be 
full 1/& inch thick when baked. Spread with 
butter and maple syrup, marmalade, or honey. 

Wheat Cakes with Eggs.— 1% pints flour, 
1 tablespoon moist sugar, 1 teaspoon salt, 2 
heaped teaspoons Royal Baking Powder, 2 



THE ROYAL BAKER AND PASTRY COOK 



9 



eggs, IMj pints milk. Sieve together flour, 
sugar, salt, and powder ; add beaten eggs and 
milk, mix into smooth batter that will run in 
continuous stream from jug. Bake on hot 
griddle a rich brown colour, in cakes size of 
small tea-saucers. Serve with marmalade, jam, 
or maple syrup. 

Rice Griddle Cakes. — 2 cups cold boiled 
rice, 1 pint flour, 1 teaspoon sugar, i/^ teaspoon 
salt, lV<j teaspoons Royal Baking Powder, 1 
egg, little more than Vi pint milk. Sieve to- 
gether flour, sugar, salt, and powder ; add rice, 
free from lumps, diluted with beaten egg and 
milk ; mix into smooth batter. Have griddle 
well heated, bake nicely brown, serve with 
golden syrup or honey. 

Geneva Qriddle Calces. — IVi pints flour, 4 
tablespoons sugar, % teaspoon salt, IVa tea- 
spoons Royal Baking Powder, 2 tablespoons 
butter, 4 eggs, nearly Mj pint milk. Beat to 
white, light cream the butter and sugar, add 
yolks of eggs, 1 at a time. Sieve flour, salt, and 
baking powder together; add to butter, etc., 
with milk and egg whites whipped to dry 
froth ; mix together into a smooth batter. 
Bake in small buttered cake-tins; as soon as 
brown turn and brown the other side. Have 
buttered baking-tin; fast as browned, lay 
them on it, and spread raspberry jam over 
them; then bake more, which lay on others 
already done. Repeat this until you have 
used jam twice, then bake another batch, 
which use to cover them. Dredge plentifully 
with sugar, place in a moderate oven to finish 
cooking. 

Graham Griddle Calces. — 1 pint whole 
meal, Ms pint maize flour, % pint flour, 1 heaped 
teaspoon moist sugar. Mi teaspoon salt, 2 tea- 
spoons Royal Baking Powder, 1 egg, % pint 
each of mUk and water. Sieve together whole 
meal, maize flour, flour, sugar, salt, and pow- 
der. Add beaten egg, milk, and water. Mix 
together in a smooth batter without being too 
thin (if too thick it will not run, but break 
off and drop). Make griddle hot, pour batter 
into cakes large as small tea-saucers. Bake 
brown on one side, carefully turn and brown 
other side. Pile one on the other, serve very 
hot with sugar, milk, cream, or maple syrup. 

Indian Com Griddle Cakes. — % quart maize 
flour, M} quart wheaten flour, 1 teaspoon moist 
sugar, Ml teaspoon salt, 2 heaping teaspoons 
Royal Baking Powder, 2 eggs, 1 pint milk. 
Sieve together maize flour, flour, salt, sugar, 
and baking powder, add beaten eggs and mUk, 
mix in a smooth batter. Bake on very hot grid- 
dle to a nice brown. Serve with molasses or 
maple syrup. 

Royal Buckwheats. — When properly made 
this is the most delicious of all the griddle 
cakes. Buckwheat cakes, when made from 
yeast or risen overnight, were diflicult to make 
light and sweet, and were unwholesome. It is 
found that by the use of the Royal Baking 
Powder to raise the batter these objections 
have been entirely overcome, and that buck- 
wheat cakes are made a most delicious food, 
light, sweet, tender, and perfectly wholesome, 
which can be eaten by any one without the 
slightest digestive inconvenience. 2 cups pure 
buckwheat (do not use the so-called " pre- 



pared" or " self-raising" flours), 1 cup wheat 
flour, 2 tablespoons Royal Baking Powder, \^ 
teaspoon salt, all sieved weU together. Mix 
with sweet milk into thin batter, and bake at 
once on a hot griddle. Butter and serve with 
maple syrup, marmalade, or honey. 

Pancakes. — 1 pint flour, 6 eggs, 1 saltspoon 
salt, 1 teaspoon Royal Baking Powder, and 
milk to make a thin batter. Add the baking 
powder to the flour, beat the whites and yolks 
of egga separately ; add the yolks, salt, 2 cups 
milk, then the whites and the flour alter- 
nately with milk, until the batter is of proper 
consistency. Run 1 teaspoon lard over the 
bottom of a hot frying-pan, pour in a large 
ladle of batter, and fry quickly. Roll pancake 
up, lay upon a hot dish, put in more lard, and 
fry another pancake. Keep hot over boiling 
water. Send '■.'i dozen to table at a time. Serve 
with lemon and sugar, or preserves. 

English Pancakes.— 1 pint milk, 2 eggs, 1 
tablespoon sugar, 1 cup flour, 1 teaspoon Royal 
Baking Powder, 1 cup cream, a pinch of salt. 
Sieve flour, salt, and baking powder together, 
add to it eggs beaten with sugar and diluted 
with milk and cream, mix into thin batter; 
have small round frying-pan, melt a little 
lard in it, pour in about V& cup batter, turn pan 
round, that batter may cover the pan, put on 
hot fire ; turn it and brown other side ; squeeze 
a few drops of lemon juice on each and roll it 
up. Sprinkle with powdered sugar. 

French Pancakes. — Proceed as directed for 
English pancakes; when all are done, spread 
each with any kind of preserves, roll up, dredge 
with sugar, glaze with red-hot poker. 

Scotch Pancakes. — 1 pint milk, 2 table« 
spoons butter, 4 eggs, % cup flour, 1 teaspoon 
Royal Baking Powder, pinch salt. Sieve flour, 
salt, and baking powder together ; add milk, 
eggs, and butter melted ; mix into thin batter ; 
have small round frying-pan, with a little 
lard melted in it ; pour in V& cup batter, turu 
pan round to cover it with the batter, place on 
hot fire to brown, then hold it up in front of 
fire, and the pancake will rise right up ; spread 
each with marmalade or jam ; roll up. They 
may also be served with sliced lemon and 
sugar. 

Cakes 

Flour 

FANCY-CAKE makers and confectioners 
prefer to use " pastry" flour for making 
cakes and pastry, which is a flour of 
different grade from that used for bread and 
general baking purposes. Bread flour contains 
a large proportion of gluten, the nitrogenous 
property of the wheat grain, which gives bone 
and muscle, and makes bread a nutritous food. 
When bread flour is used for cake and pie- 
crust the result is not quite as flaky and light 
as it should be, because of the gluten in the 
flour. A special sack of pastry flour for use 
in making fine cakes and pastry will be ad- 



THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 



10 



THE ROYAL BAKER AND PASTRY COOK 



vantageous. In appearance pastry flour is 
whiter tlian bread flour. When rubbed be- 
tween the fingers, it feels as soft and fine as 
corn-flour; if squeezed in the hand it forms 
a firm ball. Because of this tendency to 
" pack "it should always be sieved very thor- 
oughly. 

Generally speaking, Royal Baking Powder 
used with any good flour vdll make cake which 
will be creditable and satisfactory to any 
housekeeper. 

Royal Baking Powder 

In no department of cookery is Royal Bak- 
ing Powder of greater usefulness than in 
making fine cake. Eggs are too expensive 
nowadays to be used so lavishly as they were 
a generation ago, ten or more to a cake. Not 
as a substitute wholly, but as an accessory, do 
we use the Royal Baking Powder ; and we find 
that it enables us to dispense with part of the 
eggs, at the same time giving equal lightness 
and greater digestibility to the food. We there- 
by obtain uniformly good results and do a large 
amount of work at a minimum expense. The 
quantity of baking powder called for by the 
receipt should be thoroughly mixed with the 
flour before the latter is sieved. 

The Royal Baking Powder has worked a 
revolution in cake-making. It is now no 
trouble to make at home, in almost endless 
variety, cakes which for delicacy and beauty 
rival the finest productions of the confectioner. 
If you follow the directions here given there 
will be no spoiled or heavy cakes, no wasted 
materials through failures in mixing or 
baking. 

An earthenware basin and wooden spoon 
are always best for beating eggs or cake mix- 
tures. It is weU iu making cake to beat the 
butter and powdered sugar to a light cream. 
In common cakes, when only a few eggs are 
used, beat them until you can take a spoonful 
up clear from strings. 

To Mix Cakes Containing Butter 

Cream the butter, beating till light ; gradu- 
ally add the sugar, beating till light and 
creamy. Add the yolks of eggs beaten till 
light, then the flavouring. Beat in alternately 
the liquid and flour, the latter mixed with salt 
and baking powder. Lastly, add the beaten 
whites, and fruit, if used. 



To Bake Cakes 

Thin cakes need a hotter oven than loaf 
cakes. Cakes without butter (sponge cakes) 
should have a more moderate, longer baking 
than cakes of sanae size containing butter. 
The process of baking may be divided into 
four periods or quarters of time: in first 
quarter the cake begins to rise ; in second 
quarter it is still rising and begins to colour ; in 
third quarter it browns all over ; in last 
quarter it shrinks from sides of tins. 

To test, insert a clean broom-straw or steel 
skewer into the middle of the cake ; if it comes 
out clean, the cake is done. 

Line loaf-cake pans with buttered paper ; 
fruit cakes need several thicknesses of the 
same. 

Do not use sour mUk, buttermilk, or any of 
the so-called "prepared" or "self-raising" 
flours. 



Weights and Measures 

1 cup, medium size, equals % pint or V4 pound 
4 cups, medium size, of flour weigh 1 pound 
1 pint flour weighs . . . '^^ pound 

1 pint white sugar weighs . . 1 pound 

2 tablespoons of liquid weigh . 1 ounce 
8 teaspoons of liquid weigh . . 1 ounce 
1 gUl of liquid weighs ... 4 ounces 
1 pint of liquid weighs ... 16 ounces 

Adelaide Cake. — 1 cup butter, 1% cups su- 
gar, 4 eggs, 1 pint flour, 1 teaspoon Royal Bak- 
ing Powder, 1 cup dried, stoned cherries, % 
cup cream, 1 teaspoon essence of vanilla. Beat 
biitter and sugar to white, light cream ; add 
eggs, 2 at a time, beating 5 minutes after each 
addition. Sieve flour and powder together, 
add to butter, etc., with cherries, cream, and 
vanilla essence. Mix smoothly and gently into 
rather firm batter. Bake in paper-lined cake- 
tin 40 minutes in moderate, steady oven. 
Watch carefully ; if getting too brovni, protect 
with paper. 

Almond Cake. — Mi cup butter, 2 cups sugar, 
4 eggs, V2 cup almonds blanched — by pouring 
water on them until skins easily shp off — and 
cut in fine shreds, % teaspoon essence of bit- 
ter almonds, 1 pint flour, IV2 teaspoons Royal 
Baking Powder, 1 glass brandy, M> cup milk. 
Beat butter and sugar to smooth, white cream ; 
add eggs, 1 at a time, beating 3 or 4 minutes 
after each. Sieve flour and powder together, 
add to butter, etc., with almonds, essence of 
bitter almonds, brandy, and milk ; mix into 
smooth, medium batter, bake carefully in 
rather hot oven 20 minutes in a buttered, fluted 
cake-tin. 



To Mix Cakes Containing No Butter 

Beat the egg yolks until very light and 
thick. Add the sugar gradually, beating till 
very light and spongj'. Add the flavouring 
and liquid, if used. Have the whites of eggs 
whipped to a stiff froth. Add them alternately 
with the sieved flour (mixed with baking pow- 
der), and mix in very lightly and quickly. 

Be sure to demand the genuine ROYAL BaMng Powder, made by the Royal Baking Powder 
Company of New York. See facsimile of label on cover of tMs book. 



Bride's Cake. — 1 scant cup butter, 3 cups 
sugar. 1 cup mUk, whites 12 eggs, 3 teaspoons 
Royal Baking Powder, 1 cup corn-flour, 3 cups 
flour, 1/4 teaspoon salt. Cream butter and su- 
gar. Mix flour, baking powder, and corn-flour, 
and add the milk and whipped whites ; stir 
them lightly into the butter and sugar. Flavour 
with vaniUa or almond essence, and bake in 
loaf -tin lined with 4 thicknesses of paper; have 
oven moderate. 



THE ROYAL BAKER AND PASTRY COOK 



11 



Cream Cakes ( Eclaires h la Creme ) .—4 eggs, 
2 ounces butter, % pound flour, 1 pint water. 
Set the water on the fire in a stewpan with 
the butter ; as soon as it boUs, stir in the sieved 
flour with a wooden spoon; stir vigorously until 
it leaves the bottom and sides of pan ; remove 
from fire, beat in the eggs, 1 at a time. When 
cool put this batter into a forcing-bag having a 
pipe at small end, press out the batter in shape 
of fingers, on a greased tin, a little distance 
apart. Bake in steady oven 15 minutes. When 
cold, cut the sides, remove some of the in- 
terior, and fill with whipped cream or with the 
following : 

PASTRY CREAM. 

1 cup sugar, 1 pint milk, 2 large tablespoons 
corn-flour, yolks of 3 eggs, 1 tablespoon good 
butter, 2 teaspoons essence vanilla. Bring the 
milk to a boil, with the sugar add the corn- 
flour, blended with a little cold water; as 
soon as it reboils, take from the fire ; beat in 
the egg yolks; return to the fire 2 minutes 
to cook the eggs; add 
the essence and butter. 

Spread tops, when cold, 
with chocolate icing. (See 
Icings and Fillings.) 

Cream Layer Cake. 

— % cup butter, 2 cups 
sugar, IMi pints flour, 5 
eggs, 1 teaspoon Royal 
Baking Powder, 1 cup 
milk. Beat the butter 
and sugar to a white, 
light cream ; add the 
eggs, 2 at a time, beating 
5 minutes after each ad- 
dition. Sieve the flour 
with the powder, which 
add to the butter, etc., 
and the milk. Mix into 
rather thin batter, and 
bake in jelly-cake tins 
well greased, in hot oven 
15 or -20 minutes. When 
cold spread pastry cream 
between the layers, and 
ice the top with clear 
icing. 

Chocolate Cake. — Vi 

pound fresh butter, '4 
pound grated chocolate, 

4 eggs. Ml teaspoon vanilla essence, 1 teaspoon 
Royal Baking Powder (heaped-up measure), 
V4 pound castor sugar, V4 pound flour (sieved), 1 
ounce ground rice, chocolate icing. Beat the 
butter and sugar to a cream, add the grated 
chocolate, and work in the eggs, 1 at a time; 
add the flour, ground rice, baking powder, aU 
sieved together, and lastly the vanilla flavour- 
ing. Beat the mixture for at least 10 minutes, 
longer if possible. Fill a well-buttered cake- 
mould, and bake for about % of an hour in a 
moderately heated oven. When done turn out 
on a sieve and let cool, cover with chocolate 
icing, and decorate to taste with Royal icing. 
The same mixture put into a buttered pudding- 
mould and steamed for IM? hours will make a 
very delicious pudding. For chocolate icing 
see Icings and Fillings. 

Chocolate Layer Cake. — Proceed as di- 
rected for cream layer cake, spreading be- 
tween the layers of cake a chocolate cream 



The way to save money in 
the household is by baking at 
home instead of bujdng at the 
bake-shop. But beside the 
saving there is also pride and 
satisfaction in serving novel 
and healthful food, raised bis- 
cuits, frosted layer cakes, or 
other dainties, that have been 
made by the mother or daugh- 
ters of the family, and which 
will arouse the admiration of 
every one who comes to the 
table. These are the home 
triumphs made possible by the 
use of Royal Baking Powder 
which add to the pleasure of 
both guests and family. 



filling made as follows: 1 pint milk, 1 table- 
spoon good butter, 1 cup sugar, Mi cup grated 
chocolate, 2 teaspoons corn-flour, yolks 3 eggs, 
1 teaspoon essence vanilla ; bring milk to boU, 
stir in the chocolate, the sugar, and corn-flour, 
boU 5 minutes; take from the fire, add the 
egg yoUis, stirring rapidly the while ; return 
to the fire to cook the eggs, add the butter, cool, 
and then add the vanilla essence. 

Chocolate Layer Cake, 2. — 2 eggs, 2 cups 
powdered sugar, 1 cup milk, 2 cups flour, 2 level 
teaspoons Royal Baking Powder, V4 teaspoon 
salt, 1 teaspoon essence vanUla. Mix flour, 
salt, and baking powder. Beat egg yolks till 
thick. Gradually add and beat in the sugar. 
Add vanilla and mUk, whites of eggs whipped 
stiffly, and flour. Bake in 3 layer-cake tins in 
hot oven. Put together with chocolate filling 
2. (See Cake Fillings.) 

Chocolate Cream (Glac^). — Proceed as for 
chocolate layer cake, and finish by glazing 
with the following : Place 
on the fire 1 gill of 
water, IMi cups sugar, Vt> 
cup grated chocolate in a 
small saucepan ; boil un- 
til it become.s thick and 
smooth ; take oft' the fire, 
and add the whites of 2 
eggs, without beating ; 
use it hot, covering the 
top and sides of the cake. 
As it cools the icing be- 
comes firmer. 

Or use chocolate icing 
made as follows; Put 4 
ounces of chocolate on a 
plate in the oven until 
soft, then put it in a 
stewpan with Vi pound 
of icing sugar, moisten 
with V^ gill of water; 
stir over the fire till quite 
hot and smooth. This 
mixture must be very 
hot, but should not be 
allowed to boil. 



Citron Cake.— IMi 

cups butter, 2 cups sugar, 
6 eggs, 1 teaspoon Royal 
Baking Powder, 1 pint 
flour, 1 ounce candied citron cut in thin slices. 
Mi teaspoon orange essence. Beat the butter 
and sugar to a smooth, light cream , add the eggs, 
2 at a time, beating 5 minutes after each addi- 
tion. Sieve the flour and baking powder to- 
gether, which add to the butter, etc., with the 
citron and flavouring essence. Mix into a firm 
batter, and bake carefully in paper-lined, shal- 
low, well-buttered flat cake-tin in a moderate 
oven, 50 minutes. 

Currant Cake.— 1 cup butter, 1 cup sugar, 4 
eggs, 1 pint flour, 1 teaspoon Royal Baking 
Powder, 1 "-i cups currants, washed and picked, 
flavouring to taste. Beat the butter and sugar to 
a cream ; add the eggs, 1 at a time, beating a 
few minutes after each addition. Stir in the 
flour and baking powder, previously sieved to- 
gether, and add the currants. Have ready a 
cake-tin lined with greased paper, put in the 
mixture, and bake about 1 hour in a moderately 
hot oven. 



THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 



12 



THE ROYAL BAKER AND PASTRY COOK 



Caraway Cake. — Proceed as directed for 
currant cake, substituting 2 tablespoons cara- 
way seeds for the currants. 

Cocoanut Layer Cake. — Proceed as directed 
for cream layer cake, spreading between the 
layers grated cocoanut and pastry cream in 
proportion of a cup of the former to 2 of the 
latter. Dust sugar over the top. 

Cocoanut Layer Cake, 2. — V^ cup butter, 
H4 cups sugar, whites 8 eggs, 2'^h cups flour, V4 
teaspoon salt, 1 teaspoon Royal Baking Powder, 
1 teaspoon essence of vanilla. Mix flour, salt, 
and baking powder. Cream butter and sugar. 
Add essence ; then, alternately, the flour and 
whipped whites. Beat hard ; bake in 3 layer- 
cake tins. When cold put together with cocoa- 
nut fiUing, 2. (See Fillings.) 

Cocoanut Meringue Cake. — Proceed as di- 
rected for cream layer cake ; when finished 
cover the top and sides with a meringue as fol- 
lows : Whites of 6 eggs, 1 cup sugar, 1 cup co- 
coanut. Beat the whites to a stiff froth, then 
add the sugar, mixed with the cocoanut, all at 
once ; stir very gently, but mix thoroughly to- 
gether ; use as directed ; dust sugar over. 
When the cake is masked, put into a very slow 
oven until it acquires a fine fawn colour. 

Coffee Cake.— 1 cup very strong coffee, 1 cup 
butter, 2 cups sugar, 3 eggs, l'^ pints flour, XVi. 
teaspoons Royal Baking Powder, 1 cup stoned 
raisins cut in two, i/<2 cup chopped citron, 1 
teaspoon vanilla essence, and '^h cup milk. 
Beat the butter and sugar to a white cream ; 
add the eggs, 1 at a time, beating 3 or 4 min- 
utes after each. Sieve together flour and bak- 
ing powder, which add to the butter, etc., with 
the coffee, raisins, citron, milk, and essence. 
Mix into a smooth batter. Bake in paper- 
lined buttered cake-tin, in a hot oven, 50 
minutes. 

Corn Flour Cake.— 3,4 cup wheat flour, ^h 
cup corn-flour, 1 teaspoon Royal Baking Pow- 
der, V4 cup butter, Vi cup sugar, 2 eggs. Beat 
the butter and sugar to a cream, break in the 
eggs, and mix well. Sieve together flour, corn- 
flour, and baking powder, add them, and beat 
Ave minutes. Pour into a buttered cake-tin 
and bake half an hour. 

Composition Cake. — 1 cup butter, ^Vi cups 
sugar, 4 eggs, 2 teaspoons Royal Baking Pow- 
der, 1 quart flour, IV^ cups raisins, stoned and 
chopped, \^k cups currants, washed and picked, 
Vi teaspoon almond or lemon essence, 1 cup 
milk. Rub the butter and sugar to a thick, 
white cream ; add the eggs, 1 at a time, beating 
a few minutes after each. Sieve the flour with 
the baking powder, add to the butter, etc., put 
in the raisins, currants, milk, and flavouring 
essence, and mix into a smooth batter. Bake 
in paper-lined, shallow, flat cake-tin (well 
greased), in a moderate oven, 1 hour. When 
nearly cold, strip off the papyer and ice the 
bottom with clear icing. 

Duchess Cake. — \'^h cups butter, 1 cup 
sugar, 6 eggs, 1 teaspoon Royal Baking Powder, 
1 pint flour, 1 teaspoon essence of cinnamon. 
Beat the butter and sugar to a light cream ; add 
the eggs. 1 at a time, beating 5 minutes after 
each addition. Sieve together flour and bak- 
ing powder, add to the butter, etc., with the 
essence ; mix into a fairly thick batter, and 



well-greased thin white paper, in a steady oven 
30 minutes. When cold, ice them. ■ 

Dundee Cake.— 2 cups butter, \^l cups 
sugar, 8 eggs, IMs pints flour, 1 teaspoon Royal 
Baking Powder, ^fe lemon peel cut in thin, small 
slices, 1 cup washed, picked, dried currants, 
\y% cups sultana raisins, 1 teaspoon each es- 
sence of nutmeg, cloves, and vaniUa, V^ cup 
cream, 1 cup almonds. Beat the butter and 
sugar to a white, light cream ; add the eggs, 1 
at a time, beating 5 minutes after each addi- 
tion ; add the flour, previously sieved with the 
baking powder, the lemon peel, currants, rai- 
sins, essences, and the milk ; mix into a rather 
firm batter ; pour into a shallow, square cake- 
tin, previously lined with well-greased paper. 
Chop the almonds coarsely, sprinkle over the 
top, and bake in a moderate oven H<j hours. 

Election Cake. — IMj'cups butter, 2 cups 
sugar, Wi pints flour, 3 eggs, IV2 teaspoons 
Royal Baking Powder, 2 cups raisins, stoned, 
1 cup currants, washed and picked, V^ cu]i 
chopped citron, V<> lemon peel, chopped, V^ cup 
almonds, blanched and cut in shreds, 20 drops 
each essence of bitter almonds and vanilla, 
1 cup milk. Beat the butter' and sugar to a 
white, light cream ; add the eggs, beating 
a little longer, the flour ^sieved with the baking 
powder, raisins, citron, currants,* lemon peel, 
almonds, essences, and suffici6nt milk to mix 
into a stiff batter. Put into a tin lined with 
well-greased paper, and bake in a moderate 
oven IMs hours. 

Fig Cake. — Wi cups sugar, ^4 cup butter, V^ 
cup sweet milk, V^h cups flour, Vi teaspoon salt, 
1 teaspoon Royal Bakiiig Powder, ^ cup corn- 
flour, whites of 6 eggs. Put together as for 
corn-flour cake, and bake in 2 shallow oblong 
tins in a quick oven. Put together with fig 
filling. (See Cake Fillings.) 

French Cake. — H4 cups butter, 2 cups sugar, 
12 eggs, 1 quart flour, '^h teaspoon Royal Bak- 
ing Powder, 1 gill each of cream, wine, an<i 
brandy, 20 drops each essence of bitter almondi 
and nutmeg, IVi cups raisins, stoned, y% cup 
almonds, blanched ; 1 cup chopped citron. Beat 
butter and sugar to a white, light cream ; add 
the eggs, 2 at a time, beating 5 minutes after 
each addition ; add the flour, sieved with the 
baking powder, raisins, almonds, citron, es- 
sences, cream, wine, and brandy. Mix into a 
smooth, consistent batter ; bake in a thickly 
paper-lined cake-tin, in a steady oven, 2 hours. 

Dark Fruit Cake.— 2 cups butter, 2 cup« 
sugar, 12 eggs, 4 cups flour, 1 teaspoon RoyaJ 
Baking Powder, Vi teaspoon salt, 1 pound cur- 
rants, 1 poimd sliced citron, 3 pounds seeded 
raisins, 1 pound chopped figs, ^ cup any kind 
of wine, 2 tablespoons strained lemon juice, 2 
teaspoons cinnamon, Vi teaspoon each cloves 
and mace, % teaspoon each allspice and nut- 
meg. Sieve together flour, salt, baking powder, 
and spices. Clean and prepare the fruit. 
Cream butter and sugar, add beaten yolks 
and lemon juice. Alternate flour and wine, add 
whipped whites, and beat for 10 minutes. Stir 
in prepared fruit. Line loaf -tins with 4 thick- 
nesses well-greased paper ; pour in batter. 
Bake in slow oven from 3 to 5 hours, covering 
with paper until % baked. 

Light Fruit Cake.— Vi. cup butter, 1 cup 



bake in small, shallow, square tins, lined with | sugar, % cup milk, 2 cups flour, iMj teaspoons 

Be sure to demand the genuine EOYAL Baking Powcier, made by tlie Royal Baking Powder 
Company of New York. See facsimile of label on cover of this book. 



THE ROYAL BAKER AND PASTRY COOK 



13 



Royal Baking Powder, whites 4 eggs, % cup 
seeded raisins, % cup sliced citron, Mi cup 
chopped blanched almonds, V4 teaspoon salt. 
Mix flour, baking powder, and salt. Clean and 
prepare the fruit. Cream butter and sugar, 
add beaten whites, and beat hard; add flour 
and milk, and beat again ; stir in the prepared 
fruit. Line a loaf-tin with 3 thicknesses of 
well-greased paper, put in the mixture, and 
bake 1 Mi hours in moderate oven, covering with 
paper for first hour. 

Ginger Cake. — % cup butter, 2 cups sugar, 4 
eggs, 1 % teaspoons Royal Baking Powder, 1 ^ 
pints flour, 1 cup milk, 1 tablespoon essence of 
ginger. Beat the butter and sugar to a light 
cream ; add the eggs, 1 at a time, beating 3 min- 
utes after each. Sieve the flour and baking pow- 
der together, mix lightly with the butter, etc., 
add the milk and essence, and beat well. Have 
ready a well-greased cake- tin, put in the mixture, 
and bake about 40 minutes in a fairly hot oven. 

Ginger Sponge Cake. — 2 cups moist sugar, 
4 eggs, 1 pint flour, % cup water, 1% tea- 
spoons Royal Baking Powder, 1 tablespoon 
essence of ginger, 1 teaspoon essence of lemon. 
Beat the eggsandsugar togetherfor 10 minutes; 
add the water, the flour sieved with the baking 
powder, and the essences ; mis into a smooth 
batter, and bake in quick oven 30 minutes. 

Gingerbread.-- -2Mj cups flour, 2 teaspoons 
Royal Baking Powder, 1 cup moist sugar, and 

3 tablespoons butter, beaten to a cream ; add 1 
cup molasses or syrup, 2 eggs ; mis well. Sieve 
the flour and baking powder together, stir into 
the butter, add ginger and spice to taste. Have 
ready a well-greased tin, pour in the mixture, 
and bake 1 hour. 

Soft Gingerbread. — ^4 cup butter, 2 cups 
molasses, 1 cup sugar, 4 cups flour, 1 cup milk, 

4 eggs, 1 teaspoon Royal Baking Powder, 
ground ginger and cloves to taste. 

Graham Cup Cake. — % cup butter, 1 cup 
sugar, % cup cream, 2 eggs, 2 cups Graham 
flour, 1 teaspoon Royal Baking Powder, 1 tea- 
spoon essence of lemon. Beat the butter and 
sugar to a light, white cream ; add the eggs, 1 at 
a time, beating a few minutes after each. Sieve 
the flour and baking powder together, stir 
lightly into the butter, add the essence and the 
cream (which should form the whole into a mod- 
erately thin batter), and bake in weU-greased 
cups or muffin-pans 20 minutes in a moderate, 
steady oven. 

Gold Cake. — % cup butter, 2 cups sugar, 
yolks 10 eggs, 1% pints flour, 2 teaspoons 
Royal Baking Powder, 1 cup thin cream, 1 tea- 
spoon each essence of lemon and nutmeg. Beat 
the butter and sugar to a white cream, add 
the yolks, 3 at a time, beating a little after each 
addition ; add the flour sieved with the baking 
powder, the thin cream, and the essences ; mix 
into a rather firm batter ; bake in a paper-fined 
cake-tin, in a steady oven, 50 minutes. 

Hazelnut Cake. — 9 ounces flour, 4 ounces 
butter, 4 ounces sugar, 4 ounces chopped hazel- 
nuts, 4 eggs, 1 teaspoon essence vanilla, V4 tea- 
spoon salt, 1 teaspoon Royal Baking Powder. 
Mis flour, salt, and baking powder. Cream 
butter and sugar, add vanilla, chopped nuts, 
and beaten yolks. Add flour, then whipped 
whites, and beat well. Bake in shallow tin in 



medium oven, and when cold ice with boiled 
icing. 

Imperial Cake. — 1 cup butter, 1 cup sugar, 
5 eggs, 1 teaspoon grated lemon rind, 1 table- 
spoon lemon juice, % pound seeded raisins, Mi 
cup sliced blanched almonds, V2 pound flour, 
V4 teaspoon salt, 1 teaspoon Royal Baking Pow- 
der. Mix dry ingredients. Cream butter and 
sugar. Add 1 whole egg and beat well untU 
incorporated. Stir in some of the flour; alter- 
nate eggs and flour in same way until all the 
eggs are added, then beat well 10 minutes. 
Add lemon juice, almonds, and dredged raisins. 
Line loaf -tin with 3 thicknesses of well-greased 
paper. Bake in moderate oven about IV4 hours. 

Jelly Cake. — Beat 3 eggs well, whites and 
yolks separately ; beat a cup of fine white sugar 
well into the yolks, and stir lightly in 1 cup sieved 
flour with which 1 teaspoon of Royal Baking 
Powder has been mixed ; then stir in the whites, 
a little at a time, and 1 tablespoon milk ; pour 
into 3 jelly-cake tins, andbake from 8 to 10 min- 
utes in a well-heated oven ; when cold spread 
with currant jeUy, place the layers on top of 
each other, and dust powdered sugar over all. 

Swiss Roll. — 3 ounces flour, 2 ounces castor 
sugar, 1 tablespoon milk, IMi ounces butter, 2 
eggs, 1 level teaspoon Royal Baking Powder, 
3 drops vanilla essence, apricot or raspberry 
jam. Sieve the baking powder with the flour. 
Put into a basin the butter and sugar and beat 
to a cream ; when light stir in the eggs and 
half the flour (add eggs 1 at a time); lastly add 
the milk and the remainder of the flour. 
Spread on a buttered paper placed on a bak- 
ing-sheet, and bake slowly about 10 minutes ; 
then turn quickly on a board, spread with jam 
(made warm), roll it up carefully, and dredge 
with castor sugar. The cake must be rolled 
while it is hot. 

Lemon Cake. — 1 cup butter, 2 cups sugar, 7 
eggs, I'j" pints flour, 1 teaspoon Royal Baking 
Powder, 1 teaspoon essence of lemon. Beat to 
a light cream the butter and sugar ; add the eggs, 
1 at a time, beating 3 minutes after each addi- 
tion ; add the essence and the flour, previously 
sieved with the baking powder, and mix well 
together. Have ready a tin lined with well- 
greased paper, put in the mixture, and bake 
about 40 minutes in a moderately hot oven. 

Lemon Cocoanut Cake. — 6 ounces flour, 6 
ounces castor sugar, Mi lemon, 1 heaped teaspoon 
Royal Baking Powder, fondant icing, 3 eggs, 1 
ounce glac6 lemon peel, 1 ounce desiccated co- 
coanut. Beat the eggs well and add to the sugar. 
Work to a very light cream, add the lemon juice, 
and stir in the flour and baking powder. Line 
a pastry rim with buttered paper, and put on 
a baking-sheet. Put half the mixture into it, 
chop the lemon peel and half the rind of the 
lemon finely, and mis with cocoanut; spread 
this lightly over the misture. Cover the fniit 
with the remainder of the preparation. Bake in 
a moderately heated oven from 20 to 25 minutes. 
When cold cover completely with fondant icing, 
slightly tinted with powdered saffron to give it 
the lemon tint. Ornament the top with fanci- 
fully cut slices of candied lemon peel. 

Lady Cake. — 1% cups butter, 3 cups sugar, 
whites 8 eggs, 1 pint flour, Mj teaspoon Royal 
Baking Powder, 1 cup milk, 20 drops essence 
bitter almonds. Beat the butter and sugar to a 



THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 



14 



THE ROYAL BAKER AND PASTRY COOK 



cream ; add the flour, previously sieved with the 
baking powder, also the milk and essence, and 
beat well. Whip the whites of eggs to a stiff 
froth and add them lightly to the rest of the 
ingredients. Line a round cake-tin with well- 
greased paper, pour in the mixture, and bake 
about 40 minutes in a fairly hot oven. When 
the cake is cold, invert it and cover the bottom 
and sides with white icing. 

Princess Cake. — ^M cup butter, H4 cups su- 
gar, 3 cups flour, 1 cup milk, the whites of 5 
eggs, 1 teaspoon flavouring, 2 teaspoons Royal 
Baking Powder. Beat the butter and sugar 
thoroughly, sieve the flour and baking powder 
together, and add them alternately with the 
milk. When well mixed put in the flavouring 
and the whites of the eggs beaten to a stiff froth. 
Bake in lightly greased tins about % of an hour. 

Lunch Cake (Boston).— 2 cups butter, 2 
cups sugar, 1 ^M pints flour, 1 teaspoon Royal Bak- 
ing Powder, 6 eggs, 1 gill wine, 1 teaspoon each 
essence of rose, cinnamon, and nutmeg. Beat 
the butter and sugar to a very light cream ; add 
the eggs, 1 at a time, beating 3 minutes after each 
addition. Add the wine, essences, and the flour 
and baking powder, previously sieved together. 
Line a shallow cake-tin with greased paper, 
pour in the mixture, and bake in a moderately 
hot oven for 1^4 hovirs. When the cake is cold, 
invert it and cover the bottom and sides with 
white icing. 

Mountain Cake. — 1 cup butter, 2% cups su- 
gar, 3 whole eggs and 3 yolks, 1 pint flour, I Va 
teaspoons Royal Baking Powder, 1 cup milk, 1 
teaspoon essence of vaniUa, 1 cup red currant 
jelly, 1 cup sugar, whites 3 eggs. Beat the but- 
ter and sugar to alight, white cream. Separate 
the whites and yolks of 3 eggs ; put the former 
aside, and add the yolks to the butter and su- 
gar, add also the 3 whole eggs, separately, and 
beat each one well in. Put in the essence and 
the milk; sieve the flour and baking powder 
together, and miy them lightly with the re- 
mainder of the ingredients. Line a square 
shallow tin with greased paper, put in the mix- 
ture, and bake 40 minutes in a moderately hot 
oven. When cold, beat the whites of 3 eggs 
stiffly, add to them the cup of sugar and the 
jelly, and spread lightly on the top of the cake. 
Dry in a cool oven. 

Marbled Cake. — This is madein separate bat- 
ters, a dark and a light one. For the dark one, 
take Ml cup butter, 1 cup moist sugar, 2V2 cups 
flour, 1 teaspoon Royal Baking Powder, yolks 
of 4 eggs, ^2 cup mUk, ^h teaspoon each essence 
cinnamon, cloves, and allspice. For the 
light one take Ms cup butter, 1 cup sugar, 2% 
cups flour, 1 teaspoon Royal Baking Powder, 
whites of 4 eggs, Mj cup milk, 1 teaspoon es- 
sence lemon. Both batters are made by beating 
the butter and sugar to a cream before adding 
the eggs, which must be lightly and thoroughly 
beaten in. Then add the essence, milk, and 
the flour'and baking powder, previously sieved. 
Beat well. Have ready a tin lined with greased 
paper, and put in, alternately, tablespoons of 
the two batters. Bake 25 minutes in a fairly 
hot oven. 

Molasses Cake. — 1 cup butter, 1 cup moist 
sugar, Mi cup molasses, 1 cup mUk, lV<s pints 
flour, lV<j teaspoons Royal Baking Powder, 1 
egg. Beat smooth the butter and sugar ; add 

Be sure to demand the genuine ROYAL Baking Powder, made by the Royal Baking Powder 
Company of Mew York. See facsimile of label on cover of this book. 



the milk, egg, and molasses ; stir in flour sieved 
with the baking powder ; mix into a stiff 
batter, and bake in well-greased cake-tin 40 
minutes. 

Nut Cake. — Va cup butter, 1 % cups sugar, 
3 eggs, 2V2 cups flour, 1% teaspoons Royal Bak- 
ing Powder, ^^i cup milk, 1 cup of meats of any 
kind of nuts preferred or at hand. Beat the 
butter and sugar to a light, white cream ; add 
the eggs, previously beaten a little, then the 
flour, sieved with the baking powder; mix 
with the milk and nuts into a rather firm 
batter, and bake in a paper-lined tin in a 
steady oven 35 minutes. 

Orange Cake.— V2 cup butter, 2 cups sugar, 
5 eggs, 1 pint flour, 1 Mi teaspoons Royal Baking 
Powder, 1 teaspoon essence of orange, 1 cup 
milk. Beat the butter and sugar to a cream ; 
add the eggs, 1 at a time, beating 3 minutes after 
each addition ; add the milk and essence, also the 
flour and baking powder, previously passed 
through a sieve, and beat well. Prepare a cake- 
tin by lining it with greased paper, put in the 
mixture, and bake 20 minutes in a moderately 
hot even. When cool, cover the top with the 
following preparation : Whip the whites of 3 
eggs to a stiff froth ; then carefully mix in 3 
cups sugar, the juice, grated rind, and soft pulp, 
free of white pith and seeds, of 2 sour oranges. 

Peach Blossom Cake. — 1 cup pulverized su- 
gar, \'2 cup butter, stirred together until it has 
the appearance of thick cream, 2 teaspoons 
Royal Baking Powder, Mj cup sweet milk. Beat 
the whites of 3 eggs, and add to a cup of flour, 
mixed with the baking powder ; add Ms tea- 
spoon of corn-flour. Flavour strongly with es- 
sence of peach. Bake in 2 square sponge-tins in 
moderately quick oven, and when done sand- 
wich with finely grated cocoanut and pink 
sugar. Frost with clear icing, and dust with 
pulverized pink sugar. 

Pound Cake. — l'^ cups butter, 2 cups sugar, 
7 eggs, IMj pints flour, 1 teaspoon Royal Baking 
Powder, 1 teaspoon essence of nutmeg. Beat 
the butter and sugar to a white, Ught eream ; 
add the eggs, 1 at a time, beating 3 minutes 
after each addition. Add the essence and 
the flour and baking powder (sieved) and mis 
well together. Line a cake-tin with greased 
paper, put in the mixture, and bake 50 minutes 
in a fairly hot oven. 

Pond Lily Cake. — 1 cup butter, IMj cups 
sugar, whites of 5 eggs, 1% pints flour, IM2 tea- 
spoons Royal Baking Powder, 1 cup milk; 
flavour with essence of peach and a few drops 
of essence of rose. Bake in 2 cakes, in very 
deep sponge-tins, and when done put together 
with freshly grated cocoanut and pulverized 
sugar between and on top of the cakes, and ice 
with clear icing. 

Queen Cake.— 2 cups butter, 2^ cups sugar, 
Wi pints flour, 8 eggs, Ms teaspoon Royal Bak- 
ing Powder, 1 wine-glass each wine, brandy, 
and cream, Mi teaspoon each essence of nutmeg, 
rose, and lemon, 1 cup dried cuiTants, washed 
and picked, 1 cup raisins, stoned and cut in 
two, 1 cup citron, cut in small, thin slices. Beat 
the butter and sugar to a very light cream ; add 
the eggs, 1 at a time, beating 3 minutes after 
each addition ; add the flour, sieved with the 
baking powder, the raisins, currants, wine, 



THE ROYAL BAKER AND PASTRY COOK 



15 



brandy, cream, citron, and essences ; mix into 
a batter and bake carefully in well-greased 
small tins, in a fairly hot oven, for 25 or 30 
minutes. 

Reception Cake. — 2 cups butter, 2 cups 
sugar, 10 eggs, 1 quart flour, 1 teaspoon Royal 
Baking Powder, 2 cups currants, washed and 
picked, 1 cup citron, in thin, small slices, % 
orange rind, peeled very thin and cut small, Mi 
cup almonds, blanched (by pouring boiling 
water on them uutU the skins slip off easily) 
and cut in shreds, 1 teaspoon each essence of 
allspice and cinnamon. Beat the butter and 
sugar to a white, light cream ; add the eggs, 1 
at a time, beating 3 minutes after each addi- 
tion. Add the currants, citron, orange peel, 
almonds, essences, and the flour and baking 
powder (sieved), and mix well together. Line 
a cake-tin with well-greased paper, put in the 
mixtui-e, and bake in a moderate oven 2 '4 hours. 

Rice Cakes.— Va cup butter, 2 cups sugar, 
4 eggs, IV2 cups rice flour, IV2 cups flour, 1 tea- 
spoon Royal Baking Powder, % cup cream, 1 
teaspoon essence of lemon. Beat the eggs and 
sugar togetheriJlO minutes; add the butter, 
melted ; sieve together flour, rice floor, and the 
baking powder, which add to the eggs, etc., 
with the cream and the essence ; mix into a 
thin batter, and bake in patty-pans, well 
gi-eased, in a hot oven, 10 minutes. 

Rice Buns. — 1 cup ground rice, V2 cup flour, 
"A cup sugar, V2 cup butter, 2 eggs, I teaspoon 
Royal Baking Powder, about Vs cup milk. 
Cream the butter and sugar, add 1 egg, and 
then V2 the flour, gi-ound rice, and baking 
powder sieved together. Then put in the 
■other egg and the remainder of the flour, add- 
ing milk to form the whole into a stiff dough. 
Bake in small greased tins about 15 minutes. 

Rich Pound Cake. — 1 pound butter, IV4 
pounds flour, 1 pound sugar, 1 pound currants, 
9 eggs, 2 ounces citron, 1 ounce sweet almonds, 
1 % teaspoons Royal Baking Powder. Beat the 
butter to a cream, add the flour sieved with the 
baking powder, sugar, citron, and almonds, the 
latter two being cut in small pieces. When 
these are well mixed add the eggs, thoroughly 
beaten. Bake in a steady oven from IV2 to 2 
hours. Line the cake-tin with well-buttered 
paper to protect the bottom and sides of the 
cake. 

Spanish Cake. — 2 tablespoons melted but- 
ter, 1 cup sugar, V2 cup milk, yolks 3 eggs, 2 
cups flour, IMj teaspoons Royal Baking Powder, 
% teaspoon powdered cinnamon. Cream the 
butter and sugar, add the eggs, beaten thor- 
oughly. Sieve the flour, baking powder, and 
cinnamon, and add alternately with the milk. 
Bake either as one cake or in layers. If the 
latter, fill with the following: l^i ciips moist 
sugar, 3/4 cup cream, 1 taljlespoon butter, cooked 
together till quite thick. Beat until cool and 
spread between the layers and on top of the 
<;ake. 

Sandwich Jelly Cake. — Separate the yolks 
and whites of 3 eggs. Add to the yolks 1 cup 
fine white sugar and beat well together. Stir 
in lightly 1 cup flour and 1 teaspoon Royal 
Baking Powder, previously sieved. Add to 
the mixture 1 tablespoon milk ; beat the whites 
•of eggs stiffly and stir them lightly into the 



remainder of the ingredients. Have ready 3 
well-greased round baking-tins, put V3 of the 
mixture into each, and bake 8 or 10 minutes in 
a fairly hot oven. When cold, spread with 
currant jeUy, place cakes on top of one an- 
other, and dredge with tine sugar. 

Sponge Cake.— 2 cups sugar, 7 eggs, 1 cup 
flour, 1 teaspoon Royal Baking Powder, a pinch 
salt, 1 teaspoon essence lemon. Beat sugar 
and eggs together until thick and white ; add 
flour, sieved with baking powder and salt, and 
the essence ; mix together quickly, bake in tin 
lined with buttered paper, in hot oven, 35 
minutes. 

Sponge Cake (Almond). — 11^ cups sugar, 
8 eggs, IV2 cups flour, Vi teaspoon Royal Baking 
Powder, 1 teaspoon essence bitter almonds. 
Boil sugar in IMj gills of water until, taking 
some up on end of spoon handle and cooling in 
water, it breaks brittle, when at once pour it 
on the eggs, previously whipped 10 minutes ; 
continue the whipping 20 minutes longer ; add 
flour, sieved with baking powder, and essence; 
bake in well-buttered cake-tin. in quick oven, 
30 minutes. 

Sponge Cake (Berwick), — 6 eggs, 3 cups 
sugar, 4 cups flour, 2 teaspoons Royal Baking 
Powder, 1 cup cold water, pinch salt, 1 teaspoon 
essence lemon. Beat eggs and sugar together 
5 minutes ; add flour, sieved with salt and 
baking powder, water, and essence ; bake in 
shallow square cake-tin, in quick, steady oven, 
35 minutes ; when ^removed from, oven, ice 
with clear icing. 

Cream Sponge Cake. — 6 eggs, their weight 
in powdered sugar, and i/Sj their weight in flour, 
V2 teaspoon Royal Baking Powder, pinch salt, 
grated rind of 1 orange. Beat egg yolks and 
sugar till thick. Mix and sieve in the flour, 
salt, and baking powder. Mix lightly, add 
orange rind and stiffly whipped whites. Bake 
in 2 shaUow tins in moderate oven. Put to- 
gether with cream filling flavoured with orange. 

Sunshine Cake. — 5 eggs, 1 cup sugar, % 
cup flour, pinch of salt, 1 teaspoon Royal Bak- 
ing Powder. Beat yolks of eggs and sugar 20 
minutes; add the flour and baking powder 
sieved together, then stir in gently the whites 
of the eggs beaten to a stiff froth, and the 
grated rind of Mj lemon. Bake in a large tin 
about 40 minutes. 

Silver Cake.— ^\Tiites 6 eggs, 1 cup milk, 2 
cups sugar, % cup butter, 4 cups flour, '4 tea- 
spoon salt, 2 teaspoons Royal Baking Powder, 
1 teaspoon abnond essence. Cream butter and 
sugar; add alternately the mUk and flour 
mixed with salt and baking powder ; then the 
essence and the stiffly whipped whites. Beat 
well, and bake in cake-tin in moderate oven. 

Scotch Cake.— l^^ cups butter, 2Mt cups 
suo-ar, 8 eggs, 1% pints flour, Vi teaspoon 
Royal Bakiiig Powder, 3 cups raisins, stoned, 
1 teaspoon lemon essence. Beat butter and 
sugar to light, white cream ; add eggs, 2 at a 
time, beating 5 minutes after each addition ; 
add flour sieved with baking powder, raisins, 
and essence ; mix into smooth batter ; put into 
paper-lined square, shallow cake-tin ; bake in 
moderate oven 1 hour. 

Vanilla Cake.— IM2 cups butter, 2 cups 
sugar, yolks G eggs, 1 pint flour, l";^ teaspoons 



THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 



16 



THE ROYAL BAKER AND PASTRY COOK 



Royal Baking Powder, 1 cup cream, 1 tea- 
spoon vanilla essence. Cream butter and sugar 
until very light ; add egg yolks and cream, 
flour sieved with baking powder, and essence ; 
mix into smooth, rather firm batter ; bake in 
shallow square tin, in fairly hot oven, 35 
minutes. 

White Mountain Cake. — 1 cup butter, 3 
cups sugar, 1 pint flour, 1% teaspoons Royal 
Baking Powder, whites of 6 eggs, 1 cup milk, 
20 drops essence bitter almonds. Beat butter 
and sugar to light, white cream ; add the 6 
whites, whipped to stiff froth, the flour sieved 
with the baking powder, the milk, and essence ; 
mix together thoroughly, but carefully, and 
bake in round, shallow cake- tins in a quick oven 
15 minutes ; then arrange in layers, with white 
icing and grated cocoanut mixed in the propor- 
tion of 2 cups of former to 1 of latter. 

Wild Rose Cake.— Make the batter after the 
receipt given for pond lUy cake, flavouring with 
rose and strawberry instead of peach. Bake in 
2-inch deep round tins, and sandwich with pink 
icing, and the same on top. (Made by substi- 
tuting finely pulverized pink sugar for white 
When you have put the lastjlayer of pink icing 
on top, dredge lightly with granulated sugar. 

Webster Cake. — 1 cup butter, 3 cups sugar, 
2 eggs, 5 cups flour, 1 teaspoon Royal Bakaug 
Powder, 2 cups raisins, seeded, 1 teaspoon each 
essence bitter almonds and vanilla, IMj cups 
milk. Beat butter, sugar, and eggs smoothly ; 
add flour sieved with baking powder, raisins, 
milk, and essences ; mix into medium batter ; 
bake in cake-mould, in quick, steady oven, 45 
minutes. 

Wine Cake. — 1 cup butter, 2 cups sugar, 2 
cups flour, Ms teaspoon Royal Baking Powder, 1 
gill wine, 3 eggs. Beat butter and sugar to 
light cream ; add eggs, 1 at a time, beating 5 
minutes after each ; add flour sieved with bak- 
ing powder, and wine, and mix well. Line a 
square cake-tin with well-greased paper, put in 
the mixture, and bake 40 minutes in a fairly 
hot oven. When cold cover with transparent 
icing. 



Cookies and Small Cakes 



11 NISEED CAKES. — 8 eggs, 1 pound sugar, 
l\ 1 scant pound flour, 1 teaspoon Royal 
J. V Baking Powder, pinch salt, 1 tablespoon 
aniseed. Beat eggs and sugar together 30 min- 
utes, then add aniseed, flour mixed with bak- 
ing powder, and roll out thinly. Cut in fancy 
shapes and bake on flat tins in quick oven. 

Royal Cookies.— 1 cup butter, 2 cups sugar, 
5 eggs, 1^ pints flour. Mi teaspoon Royal Bak- 
ing Powder, 1 cup milk. Beat butter, sugar, 
and eggs until smooth ; add flour sieved with 
baking powder, and milk ; mix into dough soft 
enough to handle conveniently; flour the board, 
roll out dough thinly ; cut out with biscuit- 
cutter; place on greased baking-tin, bake in 
hot oven 5 or 6 minutes. 

Soft Cookies. — 1 cup butter, IMi cups sugar, 
2 eggs, 3 tablespoons milk, 1 teaspoon Royal 
Baking Powder, just enough flour to roU out to 



a soft dough. Dust with sugar before rolling, 
cut in rounds, bake in quick oven. 

Cocoanut Cookies.— 1 cup butter, 2 cups 
sugar, 2 eggs, 1 cup grated cocoanut, 1 teaspoon 
essence of vanilla, 2 teaspoons Royal Baking 
Powder, flour to roU out. Bake pale brown. 

Albert Cakes.— Yolks of 6 eggs, white of 1 
egg, 5 ounces sugar, 5^2 ounces blanched and 
chopped almonds, 3 ounces flour, Ms teaspoon 
Royal Baking Powder, 1 ounce chopped candied 
orange peel, % teaspoon essence of cinnamon, 
pinch cloves, grated rind Mi lemon. Bake in 
small patty-pans in moderate oven. 

Buttercups. — 2 tablespoons butter, 1 cup 
sugar, yolks of 9 eggs, 1 teaspoon essence va- 
nilla, % cup milk, 3 cups flour, 2 teaspoons Royal 
Baking Powder. Bake in patty-pans, ice with 
boiled icing, tinted yellow. 

Cinnamon Bars. — 2 cups moist sugar, 4 
eggs, 2 ounces ground almonds, the grated rind 
of Ms lemon, Ms teaspoon ground cinnamon, \it 
pinch ground cloves, 1 teaspoon Royal Baking 
Powder, 3 cups flour. Beat the eggs and sugar 
together, then add the spices and lemon rind, 
and lastly the flour and baking powder sieved 
together. RoU out thinly, cut in bars, place 
them on a greased baking-tin, and bake for 
about 15 minutes. 

Cinnamon Buns. — Sieve together 1 pint 
flour, 1 tablespoon sugar, Ms teaspoon salt, 1 
heaped teaspoon Royal Baking Powder. Rub 
in 2 tablespoons butter, mix with milk to soft 
dough. Roll out % inch thick, spread with 
soft butter, granulated sugar, and j)0wdered 
cinnamon. RoU up like jelly roll, cut in inch 
slices, lay close together on greased tin, and 
bake in quick oven. 

Cocoanut Drops. — Ms pound desiccated 
cocoanut, V/^ ounces castor sugar, the whites 
of 3 eggs, 2 ounces potato flour or ground rice, 
1 lieaped teaspoon Royal Baking Powder. 
Beat up the whites of eggs to a (stiff froth. 
Thoroughly mis the sugar, cocoanut, baking 
powder, and potato flour, stir into the whites. 
Drop the mixture in little heaps, about V^ inch 
apart, on wafer or rice paper laid on a baking- 
sheet. Bake in a very slow oven. 

This mixture may also be laid out for 
baking by means of a biscuit or forcing bag ; 
but if only a smaU quantity is required this 
method is not advisable. 

Cocoanut Fingers.^ 4 ounces castor sugar, 
4 ounces butter, 3 eggs, 1 level teaspoon Royal 
Baking Powder, a Uttle mil k, 6 ounces flour, 2 
ounces corn-flour, 3 ounces desiccated cocoanut. 
Rub the butter and flour together until very 
fine, add the corn-flour, baking powder, sugar, 
and 2 ounces of the desiccated cocoanut. Mix 
thoroughly, make a well in the centre, beat up 
the eggs and add them, work into a smooth 
dough ; if the paste is found too stiff a little 
milk may be added; roll out about ^/k inch 
thick, cut or stamp out some oblong biscuit 
shapes or fingers, place them on a buttered 
baking-sheet, brush over with a little sweetened 
milk and egg, sprinkle some cocoanut over the 
top of each. Bake in a moderately hot oven 
for about 15 minutes. 

Drop Cake.— 1 cup butter. Ms cup sugar, 2 
eggs, 1 small teaspoon Royal Baking Powder, 1 



Be sure to demand the genuine R07AL Baking Powder, made by the Royal Baking Powder 
Company of New York. See facsimile of label on cover of this book. 



THE ROYAL BAKER AND PASTRY COOK 



17 



pint flour, 1 cup washed and picked currants, 1 
teaspoon each essence nutmeg and lemon. Mi 
cup milk. Beat the butter and sugar to a 
white, light cream ; add the eggs, beat 10 min- 
utes longer ; add the flour and baking powder 
sieved together, the mUk and essences. Mix 
into a rather firm batter, and drop with a 
spoon on a greased baking-tin ; bake in a quick 
oven 10 minutes. 

Spice Drop Cakes. — Yolks 3 eggs, % cup 
butter, 1 cup molasses, % cup mUk, 3 cups 
flour, 2 teaspoons Royal Baking Powder, pinch 
of salt, spice to taste. Drop on buttered paper 
on tins, and bake in hot oven. 

Little Chocolate Cakes. — 2 tablespoons 
butter, 1 cup sugar, ^<2 cup water,H<j cups flour, 
pinch salt, 1 teaspoon Royal Baking Powder, 2 
eggs, 4 tablespoons grated chocolate dissolved 
over hot water, 1 teaspoon essence vaniUa. Put 
together as for cake with butter ; bake in patty- 
pans in moderate oven. 

Fruit Cakes. — 1 cup butter, 1 cup sugar, 4 
eggs, 2 cups flour, V2 teaspoon Royal Baking 
Powder. Beat the butter and sugar to a cream ; 
add each egg separately, jand beat 3 minutes 
after each addition. Mix and pass the flour and 
baking powder through a sieve, add lightly to 
the rest of the ingredients, and mix well. Cut 
the paste in thick, narrow strips and lay around 
the cakes so as to form a deep, cuplike edge ; 
place on a well-buttered tin and bake. When 
done, fill with iced fruit, prepared as follows : 
Take rich, ripe peaches (canned ones will do if 
fine and well di-ained from aU juice), cut in 
halves, plums, strawberries, pineapples cut in 
squares or small triangles, or any other avail- 
able fruit, and dip into the white of an egg that 
has been very slightly beaten, and then into 
pulverized sugar, and fill centre of the cakes. 

Ginger Snaps. — Vi cup lard, % cup butter, 

1 large cup moist sugar, 1 cup water, 1 table- 
spoon essence ginger, 1 teaspoon each essence 
cinnamon and cloves, 1 quart flour, ]| IMi tea- 
spoons Royal Baking Powder. Beat to a smooth 
paste the lard, butter, and sugar ; then stir in 
the flour and baking powder previously sieved 
together, and add the essences and sufficient 
cold water to form a firm dough. Roll out the 
dough thinly on a floured board, cut out with 
a round biscuit-cutter, and bake on a greased 
baking-sheet, in a hot, steady oven, 8 minutes. 

Ginger Snaps, 2. — 2 cups flour, % cup mo- 
lasses. 2 teaspoons ground ginger, V2 cup butter 
or lard, pinch of salt, Vs teaspoon Royal Baking 
Powder. Sieve together the salt, flour, baking 
powder, and ginger. Warm the butter and add 
it to the molasses, andistirwell together. Pour 
this nuxture into the dry flour, and when well 
mixed roll out very thinly and cut in rounds 
with a small biscuit-cutter. Bake about 15 min- 
utes in a moderate oven. 

Jumbles.— 1 cup butter, 1 cup sugar, 4 eggs, 

2 cups flour, M2 teaspoon Royal Baking Powder. 
Beat togetlier the butter and sugar, add the 
eggs, 1 at a time, and beat well. Sieve the flour 
and bakini? powder together and add them to 
the rest of the ingredients. Flour the board, 
roll out the dough thinly, and cut in narrow 
strips. Roll each strip lightly with the palm of 
the hand, until it resembles thick macaroni in 
shape and size. Curl each strip in a small 



cake,sprinkle with sugar, place on a greased tin, 
and bake about 10 minutes in fairly hot oven. 

Lemon Jumbles.— 1 egg, 1 cup sugar, ^ 
cup butter, IMi cups flour, 2 tablespoons milk, 1 
teaspoon Royal Baking Powder, the juice and 
grated rind of 1 lemon. Beat the butter, sugar, 
and egg together, then stir in the milk, lemon 
rind, and juice alternately with the flour and 
baking powder. Roll out thinly, cut in small 
cakes, and bake in a quick oven 10 minutes. 

Peanut Jumbles. — 1^ cups butter, 2 cups 
sugar, 6 eggs. 1 Mi pints flour. Mi cup corn-flour, 
1 teaspoon Royal Baking Powder, 1 teaspoon 
essence lemon, Mi cup chopped peanuts, mixed 
with Ml cup granulated sugar. Beat the butter 
and sugar until smooth ; add the beaten eggs, 
the flour, corn-flour, and baking powder, sieved 
together, and the essence ; flour the board, roll 
out the dough rather thinly, cut out with bis- 
cuit-cutter, roll in the chopped peanuts and 
sugar, lay on greased baMng-tin, bake in 
rather hot oven 8 or 10 minutes. 

Scotch Shortbread. — 2 cups flour, 1 cup 
butter. Ml cup sugar, IMi teaspoons Royal Bak- 
ing Powder. Rub the butter and flour (with 
which has been sieved the baking powder) to- 
gether. Add the sugar and work well. Roll 
out thinly and cut in rounds or squares ; bake 
until pale brown in a slow oven. 

Spencer Cakes. — 2 cups sugar, 8 eggs, Hfe 
pints flour, 1 teaspoon Royal Baking Powder, 2 
tablespoons coriander seed, 1 teaspoon essence 
lemon. Beat eggs and sugar together until 
they become thick and white ; add flour, sieved 
with baking powder, the seed, and essence; 
mix into rather thick batter ; drop in spoonfuls 
on greased tin, bake in hot oven 5 or 6 minutes. 

Spice Cake.— 1 cup butter, 1 cup moist su- 
gar, 1 pint flour, 2 teaspoons Royal Baking 
Powder, 1 teaspoon each caraway and coriander 
seeds, 1 teaspoon each essence nutmeg, cinna- 
mon, and ginger, 1 cup milk. Sieve flour, su- 
gar, and baking powder together ; rub in butter ; 
add milk, seeds, and essences; mix into smooth 
batter of medium thickness ; fill greased patty- 
pans % full ; bake in hot oven 8 or 10 minutes. 

Shrewsbury Cakes.— 1 cup butter, 1 cup 
sugar, 2 eggs, 1 pint flour, V4 teaspoon Royal 
Baking Powder, 1 teaspoon caraway seed. 
Beat the butter and sugar to a cream ; add the 
eggs separately and beat each one well in. 
Sieve the flour and baking powder, stir lightly 
into the other ingredients, add the caraway- 
seed, and, if necessary, sufficient milk to form 
the whole into a stiff paste. Roll out thinly, 
cut in small round cakes, place on a greased 
baking-sheet, and bake in a moderately hot 
oven until crisp. 

Tea Cake.— Mi cup butter, IM2 cups sugar, 
IMi pints flour, IMi teaspoons Royal Baking 
Powder, 1 teaspoon essence nutmeg. Sieve 
flour, sugar, and baking powder together ; rub 
in butter; add milk and essence; mix into 
dough soft enough to handle easily ; flour the 
board, roU out dough to the thickness of Mi 
inch; cut out with biscuit-cutter; lay on 
greased baking-tin, brush over with milk; 
bake in hot oven 20 minutes. 

Meringues. — Whisk the whites of 4 eggs to 
stiff froth, stir in Mi pound finely powdered su- 



THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 



18 



THE ROYAL BAKER AND PASTRY COOK 



gar ; flavour with essence vanilla or lemon ; 
continue whisking until very stiff, then lay 
mixture on letter-paper, in shapes of half eggs, 
moulding with a spoon, placing them about Ms 
inch apart. Then place paper containing 
m»ringues on a baking-sheet; put them into 
cool oven ; do not close it ; watch them ; when 
they are set take out. Remove paper carefully 
from baking-sheet, let them cool for 2 or 3 
minutes, then sUp thin knife very carefully 
under one, turn it into your left hand, take 
another from paper in same way, join two sides 
which were nest the paper together. The soft 
inside may be taken out with handle of small 
spoon, the shells filled with jam, jelly, or cream, 
then joined together as above, cementing them 
with some of the mixture. 

Walnut Wafers.— % pound moist sugar. Mi 
pound broken walnut meats, 2 level tablespoons 
flour, V4 teaspoon Royal Baking Powder, ^/s 
teaspoon salt, 2 eggs. Drop small spoonfuls 
on buttered tins, bake in quick oven. 



Icings and Fillings for Cakes 

ALMOND ICING.— Whites 3 eggs, tbe juice 
of Mi lemon, 1 pound ground almonds, 
L 3 cups sugar, 1 teaspoon orange-flower 
water. Pound the almonds in a mortar to a 
fine paste, with a little sugar ; then add whites 
of eggs, remainder of sugar, flavouring, and 
lemon juice; pound few minutes longer to 
thoroughly mix. Take up in bowl and use as 
directed. 

Chocolate Transparent Icing. — Dissolve 3 
ounces chocolate with 3 ounces icing sugar and 
a few drops of water in pan over fire (stirring 
constantly) until it becomes soft ; work until 
perfectly smooth, and use as directed. 

Clear Icing for Cake.— Put Mi pound icing 
sugar in a bowl, with a tablespoon lemon juice 
and whites of 2 eggs. Mix together smooth 
and pour over the cake"; if the cake is not hot 
enough to dry it, place it in a moderately warm 
oven. 

Transparent Icing. — Place 1 pound pulver- 
ized white sugar in basin with Mi pint water. 
Boil to consistency of very thick syrup ; stir 
with wooden spatula against sides of pan, until 
it assumes white, creamy appearance. Add 2 
teaspoons vanilla essence ; mix well together. 
Pour this while hot over top of cake so as to 
completely cover it. 

Royal Icing. — The whites of 4 eggs, V^ 
pounds icing sugar, the juice of Mi a lemon. 
Place the sugar in a bowl with the lemon juice. 
Beat the egg whites in gradually with a wooden 
spoon. When all whites are thus used continue 
to beat for at least 10 minutes, then use as 
directed for covering and decorative purposes. 

Marshmallow Icing. — Heat 2 tablespoons 
milk and 6 tablespoons sugar over fire ; boil 6 
minutes without stirring. In double boiler 
heat V4 pound cut marshmaUows. When very 
soft add 2 tablespoons boiling water, cook till 
smooth. Beat in hot sugar ; keep beating till 

Be sure to demand the genuine ROYAL BaMng Powder, made by the Royal Baking Powder 
Company of New York. See facsimile of label on cover of tMs book. 



partly cool; add Mi teaspoon essence vaniUa. 
Use at once. 

Cream Filling. — 2 cups sugar, 3 cups milk, 
3 heaped tablespoons corn-flour, yolks 5 eggs, 
1 tablespoon butter, 2 teaspoons essence vanilla. 
Scald mUk in double boiler, add corn-flour 
mixed with a little cold mUk, stir till smooth. 
Add sugar, cook 10 minutes. Add egg yolks, 
cook 4 minutes, take off, and add vanilla. 

Cream Filling, 2.— 1 cup thick cream 
whipped to a solid froth. Mi cup powdered su- 
gar, 1 teaspoon essence vanilla. Mix lightly 
together and use at once. 

Cocoanut Filling.^ 1 cup grated cocoanut, 
1 cup sugar, 1 cup mUk, 2 eggs. Cook all to- 
gether 5 minutes. 

Chocolate Cream Filling.— Mi cake choco- 
late, grated, % cup milk, V2 cup sugar, 1 table- 
spoon butter, pinch salt, 1 teaspoon essence 
vanilla. Boil gently till thick. 

Chocolate Filling. — V4 cake chocolate, 
grated, ^ cup milk, yolk 1 egg, 1 cup sugar, 1 
teaspoon essence vanilla. BoU sugar, choco- 
late, and milk till thickened, add egg yolk, 
cook 2 minutes, take from fire, add flavouring. 

Chocolate Filling, 2. — 5 tablespoons grated 
chocolate, cream to moisten, 1 cup sugar, 1 egg, 
1 teaspoon essence vanilla. Beat egg, add 
chocolate and sugar, cook over fire till thick, 
add flavouring. 

Lemon Filling. — Grated rind 2 lemons, their 
strained juice, 2 cups sugar, whites 2 eggs, 1 
cup boiling water, 2 tablespoons flour mixed 
with cold water, 1 tablespoon melted butter. 
Cook together in double boiler, adding beaten 
whites last. 

Orange Filling. — As lemon filling, using but 
Mj cup sugar and oranges instead of lemons. 

Fig Filling. — Mi pound chopped figs, 2 table- 
spoons sugar, 3 tablespoons boiling water, 1 
tablespoon lemon juice. Cook in double boiler 
till thick enough. 

Fruit Filling. — 4 tablespoons finely chopped 
citron, same of chopped seeded raisins, Mi cup 
chopped blanched almonds, V4 pound chopped 
figs, whipped whites 3 eggs. Mi cup sugar. 
Whip whites with sugar, add fruits, and beat 
weU. 

Prune and Nut Filling. — Soak V2 pound 
large prunes overnight. Steam until plumpand 
soft. Remove pits. When cold add Mi cup 
chopped blanched almonds, and stir into this 
whites 3 eggs, beaten stiff, with % cup powdered 
sugar. 



Cheese Cakes 

CHEESE CAKES (Cocoanut).— Paste, 3; 
1 cup cocoanut. 1 cup milk curd, 1 cup 
cream, yolks of 5 eggs, 1 cup sugar, 1 
teaspoon flavouring essence. Place cream, 
curd, eggs, sugar, and cocoanut on fire in thick 
saucepan ; when thick remove ; add the flavour- 
ing when quite cold ; use it to fill tartlet- or 
patty-pans, lined with the paste ; bake in steady 
oven 10 minutes. 



THE ROYAL BAKER AND PASTRY COOK 



19 



Cheese Cakes (Regent).— Paste, 3; 1 quart 
milk, Mi pint white wine, the yolks of 6 eggs, 1 
cup sugar, Vz cup almonds, blanched and 
pounded to paste, Mi cup butter, 1 teaspoon 
essence of orange, 2 tablespoons brandy. Boil 
milk, then add wine; allow to stand until it 
curds, then strain through fine sieve ; add to 
curds butter melted, cream, almonds, paste, 
essence, and brandy ; mix smoothly ; use to fill 
patty -pans lined with the paste; bake in mod- 
erate oven 10 minutes. 

Cheese Cakes.— Paste, 3 ; 2 cups milk curd, 
1 teaspoon essence nutmeg, Vi cup cream, 
yolks 2 eggs, 1 tablespoon brandy. 1 cup sugar. 
Put 2 quarts clabbered milk to drain in fine 
sieve ; when it measures 2 cups, add to it sugar, 
brandy, egg yolks, essence, and cream; mix 
smoothly, and use it to fill patty-pans lined 
with the paste ; bake in quick oven 10 minutes. 

Cheese Cakes, 2.— Paste. 3 or 5; 1 table- 
spoon butter, % cup milk curd, yolks of 3 eggs, 
1 cup cream, Mi cup sugar, 1 teaspoon essence 
of lemon. Place on fire in small stew-pan, 
with butter, sugar, curd, and cream ; stir 
until slightly warm, add eggs; soon as thick 
remove; when cold add essence ; use to fill 
patty-pans lined with the paste; bake in hot 
oven 8 minutes. 

Lemon Cheese Cakes. — Paste, 5 ; Mi pound 
loaf sugar, 2 ounces butter, 3 eggs, 2 lemons. 
Grate the lemon rind, squeeze and strain the 
juice ; put into a saucepan with the butter and 
sugar, and stir over the fire until dissolved. 
Add the eggs and stir by the side of the fire 
until the mixture thickens, then use as re- 
quired; or put into a jar, cover closely, and 
keep in a cool, dry place. 



Fruit Short Cakes 

THE old-fashioned fruit short cakes were 
generally made with flour, soda, sour 
milk, and shortening, andwere restricted 
to the strawberry season. We now use Royal 
Baking Powder for lightening them, employ 
all the fruits in their seasons, and thus feast 
ourselves upon the delicate confections almost 
the whole year through. The short cake made 
with Royal Baking Powder and sweet milk is 
incomparably better, surer, and more whole- 
some than the old-fashioned concoction. Too 
much skill was requii'ed in combining soda 
and sour milk. The milk had to be at just the 
right stage of sourness ; not a grain more of 
soda could be used than was sufficient to neu- 
tralize the acid in the milk, or the cake would 
be yellow, with a disagreeable odour and taste ; 
if too little, the cake was heavy. But even the 
young or inexperienced housekeeper will find 
that with Royal Baking Powder to make a per- 
fect short cake is an easy and agreeable task. 
The baking powder only needs to be thoroughly 
sieved with the flour, so that it may evenly 
lighten the cake. Use sweet milk always, and 
never "prepared" or "self-raising" flour. 



For the old-fashioned short cake no eggs are 
needed, the dough being put together in the 
same way as for baking powder biscuit. 

Peach Short Cake.— 1 quart flour, 1 tea- 
spoon salt, 2 heaped teaspoons Royal Baking 
Powder, 2 tablespoons butter, 1 pint milk. 
Sieve the flour, salt, and baking powder to- 
gether. Rub in the butter ; add the milk and 
mix into a smooth dough, just soft enough 
to handle ; divide in haU, and roll out to the 
size of breakfast plates ; lay on a greased bak- 
ing-tin, and bake in hot oven 20 minutes; 
separate the cakes without cutting, as cutting 
makes them heavy. Have 12 large peaches 
peeled and cut in slices; use half of them to 
cover the bottom halves of short cake ; sprinkle 
plentifully with sugar and cream ; lay on the 
top halves with the crust downward ; use the 
remainder of the fruit over them, and sugar 
plentifully. 

Strawberry Short Cake.— Proceed as di- 
rected for peach shortcake, substituting straw- 
berries for peaches. 

Blackberry Short Cake. — Proceed as di- 
rected for peach short cake, substituting black- 
berries for peaches. 

Raspberry Short Cake.— Proceed as di- 
rected for peach short cake, substituting rasp- 
berries for peaches. 

Cherry Short Cake.— - Proceed as directed 
for peach short cake, using pitted sweet or tart 
cherries. 

Apple Short Cake. — Pare, core, and cut 8 
sour apples in eighths. Put into earthen dish 
with 1 tablespoon butter, 1 tablespoon lemon 
juice. Ml cup sugar, and a pinch of cinnamon 
or nutmeg. Cover and bake in moderate oven 
till dark red and tender. When cold spread 
between layers of short cake and serve with 
plain or whipped cream or a cold boiled custard. 

Huckleberry Short Cake. — 2 cups sugar, 
% cup butter, 1 teaspoon salt, 1 pint milk, 2 
heaped teaspoons Royal Baking Powder sieved 
with 3 cups flour, 1 quart washed and well- 
drained huckleberries, more flour to make a 
very thick batter. Bake in greased baking-tin, 
break in squares, serve hot with butter. 



Doughnuts and Crullers 

THESE old-fashioned "fried cakes," as 
they were formerly called, require the 
Royal Baking Powder to perfectly make 
them. By its use less shortening is neces- 
sary and the cakes are more tender and more 
digestible. After the baking powder is mixed 
with the flour the other ingredients are added 
and the dough quickly rolled out, cut, and at 
once cooked. The fat should be in a deep pot 
(to obviate any danger of boiling over), and 
should be of sufficient depth to cover the dough 
when first dropped in. It should be smoking 
hot. or the dough will absorb grease and be- 
come heavy. Not more than half a dozen 



THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 



20 



THE ROYAL BAKER AND PASTRY COOK 



cient flour to mix to a soft dough. Roll out, 
cut in squares, cut several times in centre 
with jag^ng-iron ; fry brown in deep pot of 
smoking-hot fat. 



Dumplings 



should be dropped in at one time, or some of 
the cakes will be submerged during the cook- 
ing, and when cooked will be greasy and not 
light. One or two pieces of dough should be 
cooked first to ascertain if the dough is of 
proper consistency, and the lard of proper 
temperature. When done the cakes should 
be drained on unglazed paper, then rolled in 
powdered sugar. 

Doughnuts. — 1 ounce butter, 1 cup castor 
sugar, 1%. pints flour, 1% teaspoons Royal Bak- 
ing Powder, 1 egg, IMs cups milk. Beat the 
butter, sugar, and egg together to a cream. 
Sieve the flour and baking powder together, 
add it to the butter, then add the milk. Mix 
into a soft dough ; well flour the board, roU 
the dough V^ inch in thickness, cut out with 
large biscuit-cutter, and fry until light brown 
in plenty of hot lard. Dredge with sugar, and 
serve cold. 

Doughnuts, 2. — Beat well together 2 eggs 
and 2 cups granulated sugar. Add 1 pint milk 
and 1 quart flour in which are mixed and sieved 
3 teaspoons Royal Baking Powder, 1 teaspoon 
salt, and 1 grated nutmeg. Beat well, then 
add more flour to make a soft dough. Roll 
out V<2 inch thick, cut in rings or small balls, 
and fry brown in a deep pot of smoking-hot 
lard. 

German Doughnuts.— Scald 1 pint milk, 
pour hot over 1 pint flour, and beat till smooth ; 
add Mi teaspoon salt, and let cool. Add beaten 
yolks of 4 eggs, 1 tablespoon melted butter, 1 tea- 
spoon flavouring, Vi cup sugar, beaten whites 
of the eggs, 1 cup flour mixed with 2 teaspoons 
Royal Baking Powder, and more flour to make 
a soft dough. Roll, cut, and fry. 

Crullers. — 1 quart flour, % cup lard, % cup 
butter, 1 cup sugar, IMj teaspoons Royal Bak- 
ing Powder, % pint milk, 2 eggs. Mi teaspoon 
essence of cinnamon or nutmeg. Sieve the 
flour, sugar, and baking powder together ; rub 
in the lard and butter ; add the beaten eggs, 
flavouring essence, and milk. Mix into a 
smooth dough, just soft enough to handle 
easily. RoU out with the rolling-pin on a 
well-floured board ; cut in strips about Mi inch 
.square, twist in dififerent shapes, and fry light 
brown colour in plenty of hot lard. Dredg-© with 
sugar and serve cold. 

Crullers, 2. — IMi cups sugar, 1 cup milk, 2 
eggs, 2 tablespoons butter, melted, 1 teaspoon 
essence vanilla, 1 teaspoon powdered cinnamon. 
Ml teaspoon salt, 2 teaspoons Royal Baking 
Powder mixed with 2 cups flour, more flour to 
make a soft dough. Roll out, cut in squares, 
cut slits in each with jagging-iron, and braid 
together. Pry in smoking-hot lard. Dredge 
with sugar, serve cold. 

Crullers, 3. — 1 cup sugar, 3 tablespoons 
butter, 1 cup cream, 3 cups flour mixed with 2 
teaspoons Royal Baking Powder, and Mi tea- 
spoon salt, adding enough flour to make soft 
dough. Roll out, cut in 2-inch squares, and 
slash with jagging-iron. Fry, drain, and roll 
in sugar. 

Dutch Crullers.— 2 eggs, 1 teaspoon grated 
nutmeg, 1 cup sugar. 1 cup cream, V4 teaspoon 
salt, 1 teaspoon Royal Baking Powder, sufii- 

Be STire to demand the genuine ROYAL Baking Powder, made by the Royal Baking Powder 
Company of New York. See facsimile of label on cover of tMs book. 



APPLE DUMPLINGS, ROYAL.— 1 quart 
ZA flour; thoroughly mix with it 2 tea- 
J. \. spoons Royal Baking Powder and a 
small teaspoon salt ; rub in a piece of butter or 
lard the size of an egg, and then add 1 mediimi 
potato, grated in the flour ; after the butter is 
well mixed, stir in milk and knead to the con- 
sistency of soft biscuit dough ; break off pieces 
of dough large enough to close over 4 quarters 
of an apple (or other fruit, as desired) without 
rolling, and lay in an earthen dish and steam 
until the fruit is tender. 

Apple Dumplings, 2.-8 ounces flour, 4 
ounces fat or butter, 1 teaspoon Royal Baking 
Powder, V4 pint water, 6 apples, 1 heaped table- 
spoon currants (cleaned). Mix the flour, but^- 
ter, baking powder, and water into a light 
paste. Peel and core the apples and fill the 
cavity with the currants. Roll out the paste, 
cut in rounds, place an apple in the centre of 
each, wet the edges of the paste and press 
them up to a point on the top of the apple. 
Place them join downward on a baking-sheet, 
and bake in a moderate oven about 20 minutes. 
When nearly done brush over with cold water, 
and dredge well with fine sugar. Serve either 
hot or cold. 

Berry Dumplings. — Use berries of any kind, 
carefuUy picked, hulled, or prepared, and make 
as for apple dumplings, putting 1 or 2 table- 
spoons berries into each dumpling. 

Oxford Dumplings. — 4 ounces bread crumbs, 
4 ounces flour, 4 ounces finely chopped suet, 
4 ounces currants (cleaned and picked), the 
grated rind of Mi a lemon, a good pinch of salt, 
a good pinch of nutmeg, 2 eggs, and [a little 
milk. Mix all the dry ingredients together, 
add the eggs and as much milk as is required 
to make the mixture moist enough to drop 
easily from the spoon. Divide in 6 equal por- 
tions, tie in small pudding-cloths (previously 
dipped into boiling water and weU floured) or 
in the corners of two large cloths. Put into 
boiling water, and boil gently 1 hour. Serve 
with sweet sauce. 

Dumplings for Stew or Fricassee.— Re- 
ceipts for making dumplings for a stew or fric- 
assee frequently call for too much shortening. 
This is a mistake, for light, easily digested 
dumplings form a more suitable accompaniment 
to a rich stew than those made of suet, which, 
in consequence of the large proportion of fat 
contained in them, severely tax the digestive 
system. Dumplings of this class are made 
from ordinary bread dough, and owe the light- 
ness which is their chief recommendation en- 
tirely to the gas produced by the action of 
yeast. Yet very much better results may 
be obtained by substituting Royal Baking 
Powder for yeast; and nothing more is 
needed to make light, wholesome dump- 
lings of this description than flour, salt. Royal 



THE ROYAL BAKER AND PASTRY COOK 



21 



Baking Powder, and sweet milk. Their extreme 
lightness demands a certain amount of care in 
cooking them. The liquor must be quite boil- 
ing when they are added, and kept at that 
temperature while they are cooking ; the boil- 
ing liquor should provide space for the dump- 
lings to float side by side on the surface, for if 
submerged they lose some of their lightness ; 
heaviness is also sometimes caused when — by 
raising the lid of the boiling-pot — a current of 
cold air exerts its pressure on their extreme 
lightness and causes them to partially collapse. 

Dumplings for Soup. — 1 cup flour, Vi tea- 
spoon salt, 1 teaspoon Royal Baking Powder, 
sieved together. Add M? cup finely chopped 
suet and enough milk to make stifl' dough. 
Form in dumplings size of marbles, drop into 
soup, cover, and boil 10 minutes. 

Egg Dumplings for Soup. — Beat 2 eggs, 
add V4 teaspoon salt, 2 tablespoons milk. Sieve 
1 cup flour with 1 level teaspoon Royal Baking 
Powder, add egg mixture and more flour if 
necessary to make thick batter. Drop by half- 
teaspooniuls in boiling soup ; cover, cook 10 
minutes. 

Dumplings for Stews. — Mix and sieve 1 
pint flour, 2iteaspoons Royal Baking Powder, Vi 
teaspoon salt. Mix to soft dough with milk. 
Turn on boara, roU out 1 inch thick, cut in 
small circles. RoU each in flour, drop on top 
simmering stew. Cover, cook 10 or 15 minutes 
without opening pot. 

Suet Dumplings. — 1 cup bread crumbs, 2 
tablespoons finely chopped beef suet, whites and 
yolks of 2 eggs, beaten separately, % teaspoon 
salt, 1 teaspoon Royal Baking Powder sieved 
with 1 cup flour, sufficient milk to mix to stiff 
paste. Flour hands and make in balls. Wring 
small cloths in hot water, dust with flour, lay 
ball in each, and tie, leaving room to swell. 
Cook in rapidly boiling water 45 minutes, and 
serve with liquid sauce. (See Sauces.) 



¥ 



Puddings 



To BOIL A PUDDING IN A CLOTH.— 
Dip cloth (which should be made of thick 
cotton or linen) in hot water, and rub the 
inside with flour before putting in the pudding ; 
when done dip cloth into cold water and the 
pudding will turn out easily. Always put a 
plate on bottom of kettle to keep pudding from 
burning. 

To Steam a Pudding. — Put it into tin pan or 
earthen dish, cover with a greased paper, and 
place either in a steamer over a saucepan of 
boiling water, or in a saucepan, and surround 
it to half its depth with boiling water ; cover 
closely; allow a little longer time than for 
boiling. 

Apple Pudding. — % pound paste, 4 (page 
26); I'/ij pounds apples, peeled, cored, and sliced, 
2 tablespoons moist sugar, 6 cloves, if liked. 



Line a pudding-basin with paste, put in half the 
fruit, cover with sugar, add the cloves and re- 
mainder of the fruit. Wet the edges of the pas- 
try, put on the cover, and press the edges firmly 
together. Have ready a saucepan half full of 
boiling water ; cover the top of the pudding 
with two folds of greased paper, put it into the 
saucepan, and steam about 2 hours. 

Apple Amber. — 1 pound sour cooking apples, 
2 ounces butter, a few glac6 cherries, 3 ounces 
loaf sugar, 3 whole eggs, 1 lemon, short crust 
or puff paste trimmings. Peel the apples, cut 
them in halves, and remove the cores; slice 
them, and put into a stewpan with the sugar 
and butter; peel the lemon thinly, add the 
rind to the apples, cover the stewpan, and cook 
slowly until the apples are tender, then rub 
the apple pur^e through a hair sieve. Roll 
out the paste, stamp out some small rounds 
about the width of the pie-dish edge. Line the 
edge of the pie-dish with a narrow strip of 
paste, brush over with a little white of egg, 
and arrange the rounds of paste on same as 
neatly as possible. Stir the yolks of eggs into 
the apple pur^e, add half the lemon juice. 
Pour this into the pie-dish, and bake for about 
15 minutes. Whisk the whites of 2 eggs to a 
very stiff froth. Spread this roughly on top 
of the apple mixture in the pie-dish, decorate 
with halves of glac6 chen-ies, dredge with 
castor sugar, and bake in a slack oven for 
another 15 minutes, or until the top acquires a 
light brown colour. 

Apple Tapioca Pudding. — Pare and core 
enough apples to fill dish ; put into each apple 
bit of lemon peel. Soak Mi pint tapioca in 1 
quart lukewarm water 1 hour ; add a little salt ; 
flavour with lemon ; pour over apples. Bake 
until apples are tender. Eat, when cold, vdth 
cream and sugar. 

Arrowroot Pudding. — 1 pint milk, 1 good 
tablespoon arrowroot, 1 level tablespoon fine 
white sugar, 3 eggs. Mix the arrowroot smoothly 
with a Uttle of the milk, boiling the remainder. 
Pour the boiling milk on the arrowroot, stir- 
ring all the time ; return to the saucepan and 
cook 2 or 3 minutes. Add the sugar and the yolks 
of the eggs ; stir and cook about 3 minutes. 
Whip the whites to a stiff froth and stir them 
very lightly into the other ingredients. Have 
ready a well-buttered pie-dish, pour in the 
mixture, and bake gently about 20 minutes. 

Boston Plum Pudding (Baked). — Bounces 
flour, 6 ounces finely chopped suet, 6 ounces 
raisins, stoned, 6 ounces currants, cleaned and 
picked, 4 ounces sugar, 2 ounces mixed peel, 
finely shredded, 2 eggs, 1 teaspoon Royal Bak- 
ing Powder, a good pinch of salt, a good pinch 
of nutmeg, a little milk. Mix all the dry ingre- 
dients together, add the eggs and sufficient mUk 
to thoroughly moisten the whole. Pour into a 
well-greased Yorkshire pudding-tin, and bake 
about IVi hours in a moderately hot oven. To 
serve, cut the pudding in 3-inch squares, 
arrange in 2 rows on the dish, and sprinkle 
liberaJly with castor sugar. 

Batter Pudding (Boiled).— ! pint milk, 6 
ounces flour. Mi teaspoon Royal Baking Powder, 
3 eggs, a good pinch salt. Put, the flour and salt 
into a basin, break the eggs into the centre, 
mix with the flour, and add milk gradually 
until all the floiir is thoroughly moistened, 



THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 



22 



THE ROYAL BAKER AND PASTRY COOK 



then beat well. Add remainder of milk, and 
set aside for an hour. Have ready a saucepan 
nearly full of boUing water. Pour the batter 
into a well-buttered basin, cover with a well- 
floured scalded cloth, and boil 1 V-2 hours. Serve 
with butter and sugar, golden syrup, or jam. 

Batter Pudding (Baked).— Proceed as di 
rected for batter pudding (boUed). Bake in an 
earthenware dish (in which has been previously 
melted and made very hot sufficient sweet drip 
ping to cover the bottom of the dish) for about 
half an hour in a quick oven. Serve with good 
gravy, jam, or golden syrup. 

Batter Pudding (witii Fruit). — Proceed as 
directed for batter pudding (baked). Use a 
larger earthenware dish ; after heating the 
dripping, place in the prepared fruit, pour in 
the batter, and bake in a quick oven for about 
V2 hour. 

Bread Pudding. — 1 pound bread, 2 ounces 
sugar, 2 ounces suet, 2 eggs, 2 pints milk 
(hot), 8 tablespoons jam. Chop the suet finely. 
Break the bread in small pieces, soak in the 
hot milk until soft, then beat with a fork until 
all the lumps disappear. Add to the bread 
the suet, sugar, and the eggs well beateu. But- 
ter a pie-dish, spread a layer of the mixture 
on the bottom, then a layer of jam, and repeat 
until the dish is full ; the top layer must be of 
the mixture. Bake in a moderately hot oven 
about 1 hour. Marmalade or stewed fruit may 
be used instead of jam. 

Bread Pudding, 2. — V2 pound bread, 4 ounces 
currants, 2 ounces sugar, 2 ounces finely chopped 
suet, 1 egg, a good piuch of nutmeg, 1 teaspoon 
Royal Baking Powder, mixed with the bread. 
Soak the bread in cold water until soft, then 
squeeze dry and beat out the lumps with a fork. 
Mix all the ingredients together, and if neces- 
sary add a little milk. Pour into a greased 
pie-dish, and bake about 1 hour in a moderately 
hot oven. 

Bread and Butter Pudding (Steamed). — 

3 or 4 thin slices of stale bread (buttered), 2 
tablespoons cleaned and picked sultanas, 1 
dessert-spoon moist sugar. 2 eggs, % pint milk. 
Cut the bread in small strips or squares ; place 
a layer in a well-greased basin, sprinkle on a 
little sugar and a few sultanas, repeat until 
the basin is nearly fuU. Beat the eggs, add 
to them the sugar and mUk, pour over the 
bread, and put the pudding aside for at least 1 
hour. Have ready a saucepan half full of boU- 
ing water, put in the pudding, cover the top 
with a greased paper, and steam gently for 
about 1 hour. 

Bread and Butter Pudding (Baked). — 

This is made in the same manner as the above, 
a pie-dish being used instead of a basin. The 
dish must be only half filled with bread and 
butter, and the pudding must stand 2 hours 
before baking. It must bake in a moderately 
cool oven for 1 hour. 



Brown Bread Pudding. — 6 ounces brown- 
bread crumbs, 3 ounces butter, 4 ounces sugar, 
2 ounces mixed candied peel, 1 teaspoon ground 
cinnamon, Mi pint milk, 3 eggs, grated nutmeg, 
a pinch of salt, 1 glass sherry (if liked). Boil 
up the milk and pour over the bread crumbs ; 
add the cinnamon, candied peel finely chopped 
or shredded, and a pinch of salt. Work the 



butter and sug.'j to a cream, add the eggs 1 at a 
time, mix in the soaked bread crumbs, and add 
a little grated nutmeg. Put the mixture into 
a well-buttered mould, cover with a buttered 
paper, and steam for about 2 hours. 1£ wine 
is used, it should be added last of all. Unmould 
the pudding on a hot dish, and serve with fruit 
syrup or custard sauce. This pudding is equally 
nice served cold. 

Blackberry Pudding.— % pound paste, 4 
(page 26) ; 1 quart blackberries, 2 tablespoons 
moist sugar. Proceed as directed for apple 
pudding. 

Canary Pudding. — 3 ounces flour, 3 ounces 
sugar, 2 ounces butter, 2 eggs, 2 teaspoons 
Royal Baking Powder, 2 taljlespoons milk 
(about). Beat the butter and sugar together, 
add one egg and a tablespoon of flour, mix 
well in, add the other egg and a little flour. 
Mix remainder of flour and baking powder to- 
gether, stir them lightly in, add milk to form 
a fairly thick batter, beat well for a few min- 
utes, then pour into a weU-buttered mould and 
steam about 40 minutes ; or put into G dariol 
moulds and steam 10 or 15 minutes. Serve 
with custard or jam sauce. 

Cabinet Pudding. — % pi^t milk, 4 yolks of 
eggs, 2 whites of eggs, 1 level tablespoon castor 
sugar, 4 stale penny sponge cakes or Savoy bis- 
cuits, strips of angelica, dried cherries or raisins. 
Butter a souffle-mould ; place the cherries or 
whatever is used for decoration in a pattern at 
the bottom, and line the sides with slices of 
sponge cake or Savoy biscuits. Beat the 4 
yolks and 2 whites of eggs slightly, add to them 
the sugar (a few drops of vaniUa essence also 
if liked) and the mUk. Half fill the mould 
with pieces of sponge cake, pour in the milk, 
etc. Have ready a saucepan half filled with 
boiling water, put in the pudding, cover with 
2 or 3 folds of buttered paper, and steam very 
gently for about an hour. Serve hot with a 
suitable sauce or syrup. 

Cocoanut Pudding. — V2 pound grated cocoa- 
nut, 2 ounces butter, 2 ounces sugar, % pint 
milk, 1/4 pint cream, 4 eggs, 1 stale penny 
sponge cake, grated, 1 teaspoon essence vanilla. 
Simmer the cocoanut in the mUk for V2 hour. 
Beat the butter and sugar to a cream. Sep- 
arate the yolks and whites and add the former 
to the butter and sugar ; put 2 whites aside and 
beat the remaining 2 to a stiff froth. Pour the 
milk and cocoanut on the butter, etc., add the 
sponge-cake crumbs, essence, cream, and lastly 
the whites of eggs. Pour into a well-buttered 
pie-dish and bake gently for about 40 minutes. 
Ten minutes before serving have ready the re- 
maining 2 whites of eggs whipped to a stiff 
froth, spread lightly on top of the pudding, 
return to the oven and bake until crisp and 
brown. If liked, the dish may be lined with 
paste. (See Apple Amber.) 



Chocolate Pudding.— 3V<j ounces bread 
crumbs, 2 ounces chocolate, IMi ounces sugar, 
l'^ ounces butter, 2 eggs, a few drops essence 
of vanilla, V4 pint milk. Grate the chocolate 
and simmer it gently in the mUk for a few 
minutes. Separate the yolks and whites of the 
ggs ; cream the butter and sugar, stir in the 
yolks, add the vanilla and bread crumbs, also 
the milk, etc. Whip the whites stiffly, add 
them lightly to the rest of the ingredients, 

Be sure to demand the genuine R07AL Baking Powder, made by the Royal Baking Powder 
Company of New York. See facsimile of label on cover of tMs book. 



THE ROYAL BAKER AND PASTRY COOK 



23 



pour the mixture into a large, well-buttered 
mould, and steam gently for an hour ; or divide 
into 6 dariol moulds and steam 20 minutes. 
Serve with custard sauce. 

Cherry Pudding. — 2 eggs, 1 cup milk, % 
teaspoon salt, 1 tablespoon melted butter, 1% 
■cups flour, 1 teaspoon Royal Baking Powder, 
pinch salt. Mix in order given ; turn into 
shallow greased pan. Over top put 2 pounds 
-cherries, press into the batter, sprinkle with 3 
tablespoons granulated sugar. Bake 30 minutes 
in moderate oven ; serve hot with cream and 



Cottage Pudding. — 1 cup sugar, 2 eggs, 2 
^ups cream, 1 pint flour, 1% teaspoons Royal 
Baking Powder. Beat the eggs and .sugar 
together; add cream, flour with the baking 
powder sieved in, and a pinch of salt ; mix into 
smooth batter as for cup cake; j^ut into long 
narrow or oval buttered mould; bake in hot 
oven 30 minutes. 

Chestnut Amber. — ^ pint milk, 2 eggs, 1 
small lemon, 2 tablespoons chestnut puree, 2 
ounces bread crumbs, 1 ounce castor sugar, 1 
ounce butter, vanilla flavouring. Boil the milk 
with the thin rind of half the lemon, and pour 
over the bread crumbs ; take out the lemon rind 
after a while. Beat the egg yolks, sugar, and 
butter to a cream, and add to it the chestnut 
pur^e. Mis all the ingredients together, add the 
strained juice of the lemon, and pour into a 
well-buttered pie-dish. Bake till firm and 
slightly brown in a moderately heated oven ; 
then cover with a meringue produced with the 
whites of eggs whisked to a stiff froth and 
sweetened with sugar. Dredge the top with 
castor or icing sugar, and return to the oven 
until the meringue is nicely browned. This 
dish can be served hot or cold. 

College Pudding. — % pound bread crumbs, 
% pound finely chopped suet, V4 poiand cur- 
rants, washed and picked, V4 pound sultanas, 
<!leaned and picked, 2 ounces mixed peel, finely 
shredded, V4 pound moist sugar, 2 eggs, a good 
pinch of salt, a good pinch of nutmeg. Mix all 
the dry ingredients, add the eggs. Put into 
well-buttered cups or dariol moulds, and steam 
or bake about 35 minutes. 

Custards require to be made carefully, and 
need not, unless occasion demands it, be made 
expensively. The plain boiled custard, usually 
served in tarts or puddings, may be cheaply 
prepared. 

Custards may ha\ d the delicate flavoui's of 
lemon, orange, rose, vanilla, nutmeg, etc., com- 
municated to them by using flavouring essences. 
A few drops of rose will answer where a tea- 
spoon or two of vaniUa would be required. By 
their use you avoid the necessity of straining 
the custard ; flavourings should be added to 
custards after they are made, to avoid driving 
off the fine aroma by the heat. 

Plain Boiled Custard.— 1 quart milk, 8 eggs, 
peel of 1 large lemon, V4 pound powdered sugar. 
Pour milk into clean saucepan with peel of 
lemon, set at side of fire 20 minutes ; when on 
point of boiling strain into basin to cool ; then 
stir in powdered sugar and well-beaten eggs ; 
again strain it into a pitcher, which place in 
deep saucepan of boiling water, and stir one 



way until it thickens; then pour into glass 
dish or custard-cups. 

Custard Pudding (Steamed).— 3 eggs, \i 
pint milk, 1 dessert-spoon castor sugar, a few 
drops vanilla essence. Beat the eggs well, 
add to them the sugar, and when dissolved put 
in the milk and vanilla essence. Pour into a 
buttered mould or basin, and steam gently from 
30 to 35 minutes. Serve with jam sauce. 

Custard Pudding (Balied).— ^ pint milk, 2 
eggs, 1 tablespoon (level) moist sugar. Beat 
the eggs, add the sugar, and when dissolved put 
in the milk. Pour into a buttered pie-dish, grate 
a little nutmeg on the top, and bake in a slow 
oven until set (about 35 minutes). Wben the 
oven is rather hot stand the dish in a tin of boil- 
ing water. 

Corn Flour Pudding. — Proceed as directed 
for arrowroot pudding. 

Banana Custard. — 1 quart of plain boiled 
custard, 4 bananas cut in small dice. When 
the custard is quite cold add to it the dice of 
banana, and use as desired. Peaches and pears 
may be used in the same way. 

Banana Blanc Mange. — 1 quart mUk, 2 ba- 
nanas, % teaspoon vaniUa essence, 2 ounces 
corn-flour, 2 ounces sugar, yolks of 2 eggs. Boil 
up the milk, add the sugar. Moisten the corn- 
flour with a little cold milk, and stir into the 
boiling milk. Stir over the fire until it thickens ; 
add the yolk., of eggs and flavouring essence. 
Let the eggs bind, and set aside to cool. Peel 
the bananas and cut in thin slices ; mix with 
the above, and fill into 1 or 2 wetted moulds ; 
put on ice to set. When ready immerse the 
moulds in tepid water, turn out on a dish, and 
serve with a cold fruit syrup. 

Confectioner's Custard. — % pint milk, 
yolks of 4 eggs, 3 sheets French gelatine, 4 
ounces sugar, V2 ounce potato flour, flavoiu-ing 
essence. Boil the milk, add the sugar and 
flavouring. Beat the yolks of eggs with the 
potato flour, pour the hot milk gradually upon 
this, and stir over a slow fire until it begins to 
thicken. Dissolve the gelatine and mix with 
the above, strain through a fine sieve, let cool, 
and use as directed. 

Caramel Pudding.— 1 pint milk, V4 pound 
castor sugar, 2 eggs. Stir the sugar in a sauce- 
pan with a few drops of water until it acquires 
the colour and consistency of treacle, then pour 
into a dry mould, which turn round and round 
until it is completely lined with caramel. Put 
the milk into a saucepan and boil 5 minutes, 
then add the eggs (well beaten), sugar, and 
flavouring to taste ; pour into the mould, cover 
with a piece of gi-eased paper, and steam for 
about 30 minutes or until firm, then turn care- 
fully on a hot dish. No sauce is required, for 
the caramel in cooking becomes a liquid. 

Cold Apricot Pudding.— 1 gill apricot pulp, 
34 ounce gelatine, 2 ounces castor sugar, a few 
drops cochineal, 1% gills milk or cream, yolks of 
2 eggs, 1 ounce chopped almonds, 1 dessert- 
spoon lemon juice. Soak the gelatine in a little 
water. Boil the mUk. Beat the yolks of eggs 
in a basin with the sugar, stir in the boiling 
milk, return to the stewpan over the fire, and 
stir till it thickens (it must not boU); pour 
back into the basin, add the gelatine and Jet 



THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 



24 



THE ROYAL BAKER AND PASTRY COOK 



dissolve ; then add the apricot pulp, chopped 
almonds, and lemon juice; strain into another 
basin. When nearly cold and well stirred, fill 
one large or several small moulds. When 
quite set turn out and serve. The moulds may 
be decorated with jeUy and fruit before they 
are filled. 

Cobourg Trifle. — Cut V2 dozen sponge 
cakes in slices, spread them with raspberry or 
apricot jam, and place them together like sand- 
wiches. Arrange them neatly in a glass dish, 
pour over 1 glass of good sherry or Marsala 
wine, and let them soak for about 10 minutes. 
Cover the whole with macaroons, which should 
be arranged in the form of a pyramid ; pour 
over 1 gill of rich custard, and garnish with 
halves of glac6 cherries. Whisk V2 pint cream 
till stiff, cover the whole with it by means of a 
forcing-bag, decorate tastefully with peeled and 
shredded sweet almonds, angelica, and cherries. 

Curate's Pudding. — 2 ounces sugar, 1 ounce 
butter, 3 tablespoons mashed potato, 2 table- 
spoons milk, 1 egg, 1 lemon, a good pinch of 
salt. Sieve the potato. Cream the butter and 
sugar, add the egg, and beat well; grate the 
lemon rind, squeeze and strain the juice, add 
them, together with the potato, salt, and milk, 
to the other ingredients. Pour into a buttered 
pie-dish and bake about ^ hour in a moderate 
oven. 

Fig Pudding. — 6 ounces bread crumbs, 2 
ounces flour, 8 ounces figs, finely chopped, 6 
ounces suet, finely chopped, 4 ounces moist 
sugar, 2 eggs, M2 teaspoon Royal Baking Pow- 
der, % pint milk, a good pinch each of salt 
and nutmeg. Mi.x all the dry ingredients to- 
gether, and add the eggs and milk. Put the 
mixture into a greased mould or basin, cover 
with greased paper, and steam 5 hours. 

Floating Island. — 1 quart milk, 4 eggs, 
yolks and whites beaten separately, 4 table- 
spoons sugar, 2 teaspoons essence vanilla or 
bitter almonds, Va cup cun-ant jelly. Heat 
milk to scalding, but not boiling. Beat the 
yolks ; stir into them the sugar, and pour upon 
them gradually, mixing well, a cup of the hot 
milk. Return to saucepan and boil until it 
begins to thicken. When cool, flavour and 
pour into a glass dish. Heap upon top me- 
ringue of whites whipped until you can cut it, 
into which you have beaten the jelly, a tea- 
spoon at a time. 

Hominy Pudding. — % cup hominy, IMj pints 
milk, 2 eggs, 1 tablespoon butter, 1 teaspoon 
essence rose, 1 cup sugar. Boil hominy in 
milk 1 hour ; then pour it on eggs, flavouring, 
and sugar, beaten together ; add butter, pour 
into buttered pudding-dish, bake in hot oven 
20 minutes. 

Honey Pudding. — V4 pound honey, 1 small 
lemon, hfi teaspoon ground ginger, 1 giil milk, 
6 ounces fresh bread crumbs, 2 eggs, 1 ounce 
butter, 1 ounce florador or ground rice. Stir 
in a basin the honey and bread crumbs. Cook 
the florador for 10 minutes in the milk, and 
add it to the above. When well mixed add 
the rind of half a lemon (finely grated), the 
ginger, and the yolks of 2 eggs. Beat up the 
mixture for some minutes. Butter a plain 
pudding-mould, and add the remainder of 
butter to the above mixture. Whisk the 



whites of eggs to a stiff froth, and incorporate 
gently. Three parts fill the mould with the 
mixture, and steam from IVij to 1% hours. 
Serve hot with a suitable sauce or syrup. 

Lemon Pudding (Baked). — 4 oimces of pas- 
try, 3; V2 pint milk, 2 ounces sugar, 1 ounce 
butter, 3 small sponge cakes, 3 eggs, 2 lemons. 
Line the sides and edges of a pie-dish vsdth the 
pastry (see apple amber). Dissolve the sugar 
in the lemon juice, add to it the grated lemon 
rind and crumbled sponge cakes. Make the 
milk hot, put in the butter, and when it is 
melted add the yolks of the eggs. Stir and 
cook a few minutes, then add the rest of the 
ingredients, also whites of 2 eggs stiffly 
whipped. Pour into a buttered pie-dish and 
bake gently for 35 or 40 minutes; have ready 
the remaining 2 whites whipped to a stiff froth, 
and 10 minutes before serving spread lightly 
on the pudding and sprinkle with castor sugar. 
Return to the oven until the meringue mixture 
is crisp and lightly coloured, then serve. 

Lemon Pudding (Boiled). — 12 ounces bread 
crumbs, 8 ounces of finely chopped suet, 6 
ounces sugar, 2 eggs, 1 lemon, 1 teaspoon of 
Royal Baking Powder, a little milk. Mix the 
dry ingredients together, add the eggs, the juice 
of the lemon, and the rind grated, and enough 
mUk to make a stiff mixture. Put into a but- 
tered mould or basin and steam from 2^ to 3 
hours. Serve with a suitable sweet sauce. 

Macaroni Pudding. — 1 cup broken Italian, 
macaroni. 1 Vfe pints milk, 4 eggs, 1 cup sugar, 
1 large tablespoon butter, 1 teaspoon essence 
vanilla. Boil macaroni in well-salted water 10 
minutes, then add to the boiling milk and sim- 
mer 20 minutes longer ; remove from fire, pour 
on sugar, eggs, and butter beaten together; 
lastly add flavouring; put in well-buttered 
pudding-dish, bake in steady oven 35 minutes ; 
serve with cream sauce. 

Meringue Rice Pudding. — Take 1 teacup 
rice to 1 pint water ; when rice is boiled dry 
add 1 pint milk, a piece butter size of an egg, 
and 5 eggs. Beat yolks and grated rind of 
lemon, and mix vnth rice. Butter dish, pour 
in mixture, bake lightly. Beat whites to stiff 
froth ; add 1 cup sugar and juice of a lemon. 
When pudding is nearly done, spread on me- 
ringue mixture, bake in slow oven till top is 
light brown. 

Marmalade Pudding. — 6 ounces orange mar- 
malade, 6 ounces finely chopped beef suet, Mi 
teaspoon Royal Baking Powder thoroughly 
mixed through 8 ounces bread crumbs, 2 eggs, 
a pinch of salt. Put the marmalade, bread 
crumbs, and suet into a basin, mix well, stir in 
the eggs, 1 at a time, add the salt, beat up well 
for a few minutes. If found too stiff a little 
milk or cream may be added. Put the mixture 
intoawell-buttered pudding-basin, cover itwith 
buttered paper, and steam for 3 hours or boil 
for 2Mj hours. When done turn out on a hot 
dish, and serve with a suitable sweet sauce. 

Orange Pudding. — 1 ^ cups stale Royal Bak- 
ing Powder bread, 1 cup finely chopped suet, 1 
cup sugar, 2 eggs, juice of 1 orange, 1 table- 
spoon essence of orange, M2 cup milk. Mix all 
thoroughly together, fill 6 cups, well greased, 
bon % hour. Turn out on dish, serve with 
hard sauce flavoured with 1 teaspoon essence 



of orange. 

Be sure to demand the genuine ROYAL Baking Powder, made by the Royal Baking Powder 
Company of New York. See facsimile of label on cover of this book. 



THE ROYAL BAKER AND PASTRY COOK 



25 



Plum Pudding. — 8 ounces of sugar, 6 ounces 
each of cuiTants and raisins, cleaned and picked, 
6 ounces suet, finely chopped, 4 ounces mashed 
potato, 4 ounces grated raw carrots, 4 ounces 
brown-bread crumbs, 4 ounces flour, 2 ounces 
mixed peel, finely shredded, 2 eggs, ^ pint milk 
(boiling), 2 salt-spoons salt, 1 salt-spoon grated 
nutmeg. Soak the brown-bread crumbs in the 
mUkf or half an hour. Mix the dry ingredients 
together, add to them the eggs, milk, and bread. 
Pour into a greased basin and steam 5 or 6 
hours. 

Plum Pudding (Christmas) . — % pound each 
•of beef suet, finely chopped, sugar, sultanas, 
raisins, currants, all three cleaned, picked, etc., 
V4 pound flour, V4 pound bread crumbs, V4 pound 
mixed peel, finely shredded, 2 ounces almonds, 
blanched and cut in small pieces, the juice and 
grated rind of 1 lemon, 4 eggs, V4 pint of milk 
(about), 1 teaspoon Royal Baking Powder, 
a good pinch each of salt, nutmeg, mace, and 
cinnamon. Mix all the diy ingredients together, 
add the lemon juice, eggs (beaten), and milk 
to thoroughly moisten. Place in well-greased 
mould or scalded and floured pudding-cloth, 
and steam or boil 5 or 6 hours. 

Primrose Pudding. — 4 good tablespoons 
ground rice, 2 level tablespoons castor sugar, 
1 ounce butter, 2 eggs, 1 pint milk (rather 
more), vanilla or other flavouring, raisins to 
decorate the mould. Coat a mould or basin 
thickly with butter, ornament with halves of 
raisins. Moisten the rice with a little milk, boil 
the remainder and pour over the rice, stirring 
all the time. Return to the saucepan, add 
the sugar, and cook 3 or 4 minutes. Cool 
slightly, then put in the eggs and vanilla. 
Pour into the mould and steam gently from 
IV4 to 1% hours. 

Rice Pudding. — 1 pint milk, 2 tablespoons 
rice, 1 tablespoon sugar, a good pinch of salt, 
a little butter. Grease the dish; wash the rice 
and put it into the dish with the sugar, salt, 
and butter ; pour on the milk, grate a little 
nutmeg on the top. and bake in a very slow 
oven for 2 hours. Serve cold, and it is better 
the day after it is baked. 

Sago Pudding. — 2 ounces sago, 1 ounce su- 
gar, 1 pint mUk, 1 egg. Boil the mUk, sprinkle 
in the sago, stir until it boils, then simmer 
gently untU the sago becomes transparent. 
Add the sugar, cool slightly, then b(;at the 
egg and stir it into the mixture. Pour 
into a greased pie-dish, grate a little nut- 
meg on the top, and bake gently for 25 or 30 
minutes. 



Tapioca Pudding. 

sago pudding. 



Proceed as directed for 



Sultana Pudding. — 6 ounces bread crumbs 
or V4 pound flour, 1 tablespoon milk, 1 egg, 1 
ounce sultanas, 2 ounces suet, 1 ounce sugar. 
Chop the suet and mix with it the breadcrumbs 
or flour; add the sugar and sultanas (cleaned). 
mix weU together ; moisten with the milk and 
the egg, beat the mixture well ; place in a 
scalded and floured cloth, tie tightly, and boU 
for rather more than an hour. 



Sauces for Puddings, Etc. 



B 



RANDY SAUCE.— Proceed as directed 
below for wine sauce, substitutingbrandy 
for wine. 



Currant Jelly Sauce.— Melt 1 cup red cur- 
rant jelly, 1 glass white wine, and 1 teaspoon 
essence of raspberry. 

Cream Sauce.— Bring % pint cream slowly 
to boil ; set in stewpan of boiling water ; when 
it reaches boiling point add M cup sugar, then 
pour slowly on whipped whites of 2 eggs in 
bowl ; add 1 teaspoon essence vanilla, and use. 

Custard Sauce.— 1 pint milk, yolks of 4 
eggs, ^2 cup sugar. Set over fire, and stir 
until thick. 

Duchess Sauce.— Boil 2 ounces grated 
chocolate in % pint mUk 5 minutes ; strain 
on yolks of 2 eggs beaten with '^.'2 gill cream 
and V2 cup sugar ; strain, return to fire, stir until 
thick as honey; remove, and add 1 teaspoon 
essence of vanilla. 

German Sauce. — 1 glass sherry, the yolks 
of 2 eggs, 1 dessert-spoon castor sugar. Put the 
ingredients into a small stewpan and whisk 
briskly over a slow fire until the sauce becomes 
thick and frothy. 

Hard Sauce. — Beat 1 cup sugar and ^ cup 
butter to white cream ; add whites of 2 eggs ; 
beat few minutes longer ; add tablespoon 
brandy and teaspoon essence of nutmeg ; put 
on ice until needed. 

Lemon Sauce. — Boil 1 cup sugar and 1 cup 
water together 15 minutes, then remove ; when 
cooled a little, add V2 teaspoon essence lemon 
and 1 tablespoon lemon juice. 

Peach Sauce. — Place peach juice from tin 
in small saucepan ; add equal quantity of water, 
Little more sugar, and 8 or 10 raisins. Boil this 
10 minutes, strain, and just before serving add 
8 di'ops essence bitter almonds. 

Sugar Sauce. — Beat to light cream ^ cup 
sugar, flavoured with Vi teaspoon essence lemon, 
and Vi cup butter ; add yolks of 2 eggs, and 
place on ice until wanted. 

Vanilla Sauce. — Put V2 pint milk in small 
saucepan over fire ; when nearly boiling add 
yolks of 3 eggs ; stir until thick as boiled cus- 
tard ; add, when taken from the fire and cooled, 
1 tablespoon essence vanilla, and whites of 
eggs whipped stiff. 

Wine Sauce. — ?4 pint water, 1 cup sugar, 1 
small teaspoon corn-flour, 1 teaspoon each es- 
sence lemon and cinnamon, % gill wine. Boil 
water, add corn-flour, mised with a little cold 
water, and the sugar ; boil 15 minutes, strain ; 
when about to serve, add flavouring and wine. 

Spice Sauce.— Place on fire % pint water, 1 
cup sugar ; boil 20 minutes, remove from fire 
and add 1 teaspoon each essence cloves and 
ginger. 



THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 



26 



THE ROYAL BAKER AND PASTRY COOK 



Pies and Tarts 

THE richest pastry for pies is called puff 
paste, and much skiU and practice are 
required to make it flaky, tender, and 
Tery light. First-class puff paste wUl rise in 
baking to double its thickness, and be in light, 
flaky layers and without greasiness. The 
novice must learn to handle it as lightly and 
little as possible in rolling and turning. 

Pastry flour should always be used for pie 
crust. It is whiter than bread flour and when 
rubbed between the fingers it feels very smooth 
and soft, like corn-flour. Carefully sieve before 
using. 

Where it is desired to have a plainer pastry, 
or one less troublesome to make and more eco- 
nomical, the use of a small quantity of Royal 
Baking Powder will give a light crust. As in 
■other cases, the baking powder must be mixed 
and sieved with the flour before the shortening 
is added. Sweet home-made lard may be used 
in place of butter, and will give a light paste ; 
but butter is better and costs only a trifle 
more. Never use sour milk or so-called " pre- 
pared" or "self-raising" flours. 

Make pastry with clean, cold hands. Dip 
the hands in cold water (after washing them 
in hot water) before beginning. Attend to the 
oven ; if it is too cold it will make the crust 
heavy, if too hot the crust will be burned. Try 
it by baking a tiny piece of crust in it first. 
Make a little hole in the top crust of meat pies 
to let out gas. 

Light Pie Paste, i. — Paste made in the fol- 
lowing manner will be found to make light and 
good pastry ; although not quite so rich as puff 
paste, it will be found more serviceable for 
rissoles, tarts, pies, and many other purposes. 
Sieve % pound flour into a basin and rub in 
with the finger-tips 6 ounces of best butter. 
Work it thus until it resembles whole-meal 
flour ; add to the flour a pinch of salt and a 
heaped-up teaspoon Royal Baking Powder. 
Make a well in the centre of the mixture and 
moisten with sufficient water to make it into 
a fairly stiff but smooth paste. The water 
must be added carefully, for the paste to be 
successful must be neither too moist nor too 
stiff. Flour the paste-board and roUing-pin. 
RoU the paste out, fold it neatly, and set aside 
in a cool place till wanted. 

French Puff Paste, 2.— % pound flour, % 
pound butter, a pinch salt cold water, 1 tea- 
spoon lemon juice, 1 heaped-up teaspoon Royal 
Baking Powder. Mix the baking powder with 
the flour, sieve on a board, make a well in the 
centre, mix it into a paste with salt, lemon 
juice, and water. Roll out in an oblong strip. 
Put the butter into a cloth, knead a little so as 
to squeeze out the moisture, and form it in a 
flat cake. Place the butter in the centre of 
the paste and fold over so as to completely en- 
close it. Roll out, fold in three, and roU out in 
an oblong shape again; continue this 4 or 5 



times, setting the paste aside in a cool place 
for 20 minutes after each turn. Before using 
it should be allowed to stand for at least Mt 
hour. 

Rich Paste for Pies, 3. — 8 ounces flour, & 
ounces butter, 1 teaspoon Royal Baking Pow- 
der, 1 teaspoon castor sugar, Va pint cold water. 
Rub the butter lightly into the flour, add sugar 
and baking powder, and cold water to form a 
very stiff paste. Use for fruit tarts, etc. 

Suet Paste, 4. — 8 ounces flour, 4 ounces 
finely chopped suet, 1 level teaspoon Royal 
Baking Powder, V4 pint cold water (about). 
Mix the dry ingredients, add sufiicient water 
to make a stiff paste. Use for fruit or meat 
puddings, either steamed or boiled. 

Flaky Paste, 5.-8 ounces flour, 2 ounces 
lard, 4 ounces butter, 1 teaspoon Royal Baking 
Powder, V4 pint cold water (about). Mix the 
baking powder with the flour, rub in the lard, 
add as much water as is required to form a 
fairly stiff" paste. RoU out thinly, divide the 
butter in three equal portions, and place one 
portion on the paste in small pieces. Fold the 
paste exactly in three, and roll out ; repeat un- 
til the other portions of butter are used. Put 
the paste aside in a cool place for 1 hour, then 
use as required. Bake in a hot oven. 

Apple Pie. — 3 tart apples, "^ cup sugar, ^^ 
lemon rind grated, paste, 3. Peel, core, and 
slice apples very thin; line pie-plate with 
paste; put in apples, sugar, and little water; 
wet the edges, cover with paste rolled out 
very thinly ; brush over lightly with cold wa- 
ter, dredge with castor sugar, bake in steady, 
moderate oven 25 minutes or till apples are 
cooked. 

Blackberry Pie.— Paste, 3; V2 cup sugar, 3 
cups berries to each pie. Line pie-plate with 
paste, put in berries and sugar, wet the edges, 
cover ; brush over lightly with cold water, and 
dredge with castor sugar ; bake in quick, steady 
oven 20 minutes. 

Cocoanut Pie. — Proceed as for custard pie, 
plain, adding IMi cups grated cocoanut, and 
leaving out V2 pint milk. 

Custard Pie (Plain).— Paste, 5. Line well- 
greased pie-plate with paste, and fill with cus- 
tard made as directed in baked custard. 

Custard Pie (Peach). — Proceed as for cus- 
tard pie, plain, laying in bottom of pie some 
cooked, fresh, or canned peaches, then adding 
the custard. 

Custard Pie (Apple). — Proceed as for cus- 
tard pie (peach), substituting thick stewed 
apples. 

Cherry Pie. — Paste, 3 ; 3 cups of cherries, 
stemmed, 1 cup sugar. Line pie-plate with the 
paste, moisten edges, add cherries, cover, bake 
in steady, quick oven 25 minutes. 

Currant Pie. — Paste, 3 or 5 ; 3 cups ripe cur- 
rants, stewed 10 minutes with 1 cup sugar, and 
strained. Line pie-plate with paste; put in 
currants ; moisten the edges, lay 3 narrow bars 
across ; fasten at edge, then 3 more across, 
forming diamond-shaped spaces. Lay rim of 
same paste; brush with egg; bake in quick 



oven until paste is cooked. 

Be sure to demand the genuine ROYAL BaMng Powder, made by the Royal Baking Powder 
Company of New York. See facsimile of label on cover of this bock. 



THE ROYAL BAKER AND PASTRY COOK 



27 



Dried Apple Pie.— Stew apples iintil quite 
soft; rub through a sieve; have them juicy. 
Beat 2 eggs, saving white of 1 ; 1 ounce butter, 
1 ounce sugar to every pie; season to taste. 
Quantity of sugar must be governed somewhat 
by the acidity of the apples. Bake with a 
bottom crast; whUe they are baking make a 
meringue mixture (see Apple Amber) of the 
white of 1 egg ; when pies are done spread the 
meringue mixture evenly over the top ; set 
again iu the oven and brown slightly. 

Gooseberry Pie. — Paste, 3 or 5 ; 3 cups 
gooseberries, stewed with IVij cups sugar 15 
minutes, and strained. Proceed as directed 
for currant pie. 

Lemon Cream Pie. — Paste, 3; 1% pints 
milk, 3 tablespoons corn-flour, 1 cup sugar, 2 
tablespoons butter, grated rind and juice of 2 
lemons, yolks of ieggs. Boil milk, add corn-flour 
dissolved in a little cold niUk ; when it reboils, 
take off, beat in yolks, butter, lemon juice, and 
rind ; pour at once into pie-plates, lined with 
paste, having high rim ; bake in hot oven until 
paste is cooked — about 20 minutes. 

Lemon Cream Meringue Pie. — Having 
made the lemon cream pie, whip whites of 4 
eggs to dry froth ; gently incorporate 1 cup 
sugar ; spread over top of pie ; dust with pow- 
dered sugar ; return to oven to set fawn colour. 

Lovers of Chocolate in any and every form 
can make this addition to an ordinary custard 
pie : Beat 1 egg to a stiff frotV, then add pul- 
verized sugar and grated chocolate with V2 tea- 
spoon essence vanilla; spread this on the top 
of the pie and let it harden for a moment in the 
oven. Or it may be prepared in still another 
way. Put the chocolate in a basin on the back 
of the stove and let it dissolve (do not put a 
drop of water with it) ; when dissolved beat 1 
egg and some sugar in with it ; in the latter 
case it will be a regular chocolate brown in 
colour, and in the other a sort of gray. 

Mincemeat. — M pound sugar, V2 pound 
apples, chopped, % pound suet, finely chopped, 
% pound raisins, stoned and chopped, ^'a pound 
each of sultanas and currants, cleaned and 
picked, 2 ounces candied peel, finely chopped, 
1 lemon (the juice, and the rind grated), 1 glass 
of brandy. Mix all together, press into a jar, 
and keep 3 or 4 weeks before using. 

Mince Pies. — Paste, 1 or 3. Roll out thinly, 
cut out as many rounds as required for covers. 
Knead the ti-immings lightly, roll out and cut 
rounds to line the patty-pans. Fill with mince- 
meat, cover, brush over lightly with cold water, 
sprinkle with fine sugar, and bake in a sharp 
oven. 

Peach Pie. — Paste, 3 ; 8 peaches, peeled and 
stoned, 1 cup sugar. Line pie-plate with the 
paste ; wet edges ; arrange peaches ; add sugar ; 
lay 3 narrow liars paste across; fasten ends; 
lay 3 more bars, to form diamond spaces ; wet 
again and lay rim over ; brush over with white 
of egg or cold water, sprinkle with fine sugar, 
and bake in moderate oven 20 minutes. 

Plum Pie.— Paste, 3 or5 ; 3 cups plums ; sim- 
mer in water, cover with 1 V2 cups sugar, until 
tender. Line pie-plate with the paste; wet edges; 
cover, brush lightly over with water, dredge 
with fine sugar, bake in quick oven 20 minutes. 



Pumpkin Pie.— Paste, 3 or 5; 1 pint stowed 
pumpkin, 3 eggs, lV<j pints milk, 2 teaspoons 
ginger, 1 teaspoon each nutmeg, cloves, cinna- 
mon, and mace, pinch salt, and 1 cup moist 
sugar. Stew pumpkin as follows : Cut pump- 
kin of deep colour, firm and close in texture, in 
half, remove seeds, but do not peel it ; cut in 
small slices, put into shallow stewpan, with 
about V2 cup water ; cover closely ; soon as 
steam forms, set where it will not b\irn. When 
pumpkin is tender, pour off liquor and set it 
back on stove to steam dry ; then measure out, 
after straining, 1 pint ; add milk boiling, sugar 
mixed with spices and salt, and well mix all 
together ; add eggs, beaten, last. Line pie- 
plate in manner described for custard pie, plain, 
pour in prepared pumpkin ; bake in quick, 
steady oven about 30 minutes, until pie is firm 
in centre. 

Raspberry Pie. — Paste, 3 or 5 ; 3 cups rasp- 
berries, 1 cup sugar. Line pie-plate with the 
paste, prick over with fork to prevent shrink- 
ing and blistering ; cut out a top crust a little 
larger than the other, prick also, and bake ; put 
the fruit and sugar in the pie-plate, and cover 
with top crust ; bake in a hot oven about 25 
minutes. 

Rhubarb Pie. — Paste, 3 or 5 ; l^/^ bunches 
rhubarb, l¥i cups sugar. Cut fruit in small 
pieces after stripping off skin, cook it very fast 
in shallow stewpan, with sugar. Line pie-plate 
with the paste; wet rim; add rhubarb, cold •, 
lay 3 bars paste across, fastening ends ; lay 3 
more across, forming diamond-shaped spaces ; 
lay round a rim. brush over with egg, and bake 
in quick oven 15 minutes. 

Tarts : Gooseberry, Currant, Apple, or 
any other Fruit. — Time to bake, from % to 1 
hour. 1 quart gooseberries, rather more than 
V2 pound paste, moist sugar to taste. Cut off 
tops and tails from gooseberries, or pick cur- 
rants from their stems, or pare and quarter the 
apples or peaches ; put them into pie-dish with 
sugar, line edge of dish with paste, pour in a 
little water, put on cover, ornament edge of 
paste in the usual manner, and bake in a brisk 
oven. 

Tartlets. — Time to bake, Vi hour. Line 
some patty-pans with puff paste, fill them with 
any jam or preserve, and bake lightly. 

Open Jam Tart. — Time to bake, until paste 
loosens from the dish. Line shallow tin dish 
with puff paste, put in the jam, roll out some of 
paste, wet it lightly with yolk of an egg beaten 
with a little milk and a tablespoon of powdered 
sugar; cut it in very narrow strips and lay 
across the tart ; lay another strip round the 
edge, trim off outside, and bake in quick oven. 



Royal Baking Powder 
enables the housewife 
to produce quickly 
and economically the 
finest cake, puddings, 
crusts, and muffins. 



THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 



28 



THE ROYAL BAKER AND PASTRY COOK 



Ice Cream and Fruit Ices 



In all Ice Cream Receipts, E^gs can be Left Out 
if Desirable. 

BISCUIT GLACE.— IV2 pints cream, 12 
ounces sugar, yolks of 8 eggs, and 1 
tablespoon essence of vanilla. Take 6 
ounces crisp macaroons, pound in mortar to 
dust. Mix cream, sugar, eggs, and essence. 
Place on fire and stir the mixture until it be- 
gins to thicken. Strain and rub through hair 
sieve into basin. Put into freezer ; when 
nearly frozen, mix in macaroon dust and an- 
other tablespoon essence vanilla, and finish 
freezing. 

Coffee Ice Cream. — 1 quart best cream, V2 
pint strong Mocha coffee, 14 ounces white 
sugar, yolks of 8 eggs. Mix these iugi'edients in a 
steel or enamelled saucepan and place on fire to 
thicken. Rub through hair sieve into a basin. 
Put into freezer and freeze. 

Lemon Water Ice.— Juice 6 lemons, 2 tea- 
spoons essence lemon, 1 quart water, 1 pound 
powdered sugar, 1 gill rich, sweet cream ; add 
all together and strain. Freeze same as ice 
cream. 

Orange Sherbet. — 2 quarts water, 2 pounds 
white sugar, 2 beaten eggs, juice and grated 
rinds of 3 oranges, and juice of 1 lemon. Beat 
sugar and eggs together, then add water and 
grated rinds. Freeze like ice cream. The 
strained juice of oranges and lemons should not 
be added until the mixture begins to freeze. 

Chocolate Ice Cream. — 1 quart rich, sweet 
cream, y% pound white sugar, 2 ounces choco- 
late flavoured with 2 teaspoons essence vanilla. 
Be very careful to have chocolate nibbed to 
smooth paste by having milk warm and add- 
ing very small quantity at a time. Add all 
together and freeze. 

Crushed Strawberry Ice Cream.— 3 pints 
best cream, 12 ounces white sugar, 2 whole 
eggs. Mix all in a steel or enamelled sauce- 
pan; place on fire; stir constantly to boiling 
point. Remove and strain through hair sieve. 
Place in freezer and freeze. Take 1 quart ripe 
strawberries, remove stalks, and put into a 
china bowl. Add 6 ounces white sugar, crush 
all down to pulp. Add this pulp to frozen 
cream, with 2 tablespoons essence vanilla ; 
mix in weU. Give freezer few additional turns 
to harden. 

French Vanilla Ice Cream. — 1 quart rich, 
sweet cream, V2 pound white sugar, yolks of 6 
eggs. Place cream and sugar in saucepan, 
allow them to come to boil ; strain immediately 
through hair sieve, and having the eggs well 
beaten, add them slowly to the cream and sugar 
while hot, at same time stirring rapidly. Place 
on fire again and stir for few minutes. Then 
pour into the freezer and flavour with 1 table- 
spoon essence vanilla, and freeze. 

Italian Orange Ice Cream.— li/<2 pints best 
cream, 12 ounces white sugar, juice of 6 oranges, 
2 teaspoons orange essence, yolks of 8 eggs, 
and pinch of salt. Mix these ingredients in 



steel or enamelled saucepan, stir over fire until 
the mixture begins to thicken. Bub and pass 
the cream through a hair sieve, put into freezer 
and freeze. 

Lemon Ice Cream.- 1 quart best cream, 8 
ounces white sugar, 3 whole eggs. Place on 
fire. Stir continually, until it reaches boiling 
point. Then immediately remove and strain. 
When cold, place in freezer, flavour with 1 
tablespoon essence lemon, and freeze. 

Orange Water Ice.— Juice 6 oranges, 2 tea- 
spoons essence orange, juice of 1 lemon, 1 quart 
water, 1 pound white sugar, 1 gill rich, sweet 
cream; add all together and strain. Freeze 
same as ice cream. 

Raspberry Water Ice. — Press sufficient 
raspberries through hair sieve to give 3 pints 
of juice. Add 1 pound white sugar and juice 
of 1 lemon, with 1 teaspoon essence raspberry. 
Place in freezer and freeze. 

Red Currant Fruit Ice. — Put 3 pints of ripe 
curi-ants, 1 pint red raspberries, ^ pint of wa- 
ter, in basin. Place on fire and allow to simmer 
for few minutes, then strain through hau- 
sieve. To this add 12 ounces white sugar and 
y-2 pint water. Place all into freezing-can and 
freeze. 



¥ 



Beverages 



CHOCOLATE.— Allow 2 teaspoons of 
grated chocolate to each breakfast-cup 
of milk and water. Put the chocolate 
into a steel or enamelled saucepan, add equal 
quantities of milk and water, bring to the boU, 
simmer 6 or 8 minutes, strain, and serve. 

Cocoa. — Proceed as directed for chocolate ; 
but mix the cocoa smoothly with a little cold 
water before adding to it the bulk of the liquid. 

Coffee. — Allow 1 tablespoon freshly ground 
coffee to each breakfast-cup of water. Place 
an earthenware fireproof jug on the stove and 
let it become hot, then put in the coffee, pour 
on the boiling water, put on the cover, and let 
it stand by the side of the fire for 5 minutes. 
Strain into a hot coffee-pot and serve with hot 
milk. 

French Coffee. — IV2 cups ground coffee. 
Put in a flannel bag, tie top, and put in old- 
fashioned coffee-pot; pour on 3 pints water, 
boil 10 minutes; serve in another coffee-pot. 
A very rich coffee can be made by adding to 
grounds first placed in bowl 1 egg, shell and 
all broken, and thoroughly mixed with coffee. 
Where egg is used omit soaking coffee grounds 
in water. 

Tea. — Allow 1 heaped teaspoon to each Vi 
pint of water. Scald the teapot, and put in 
the tea, pour on the boiling water, let the tea- 
pot stand 3 or 4 minutes where the tea will be 
kept hot withotit boiling, then serve. To in- 
sure good tea, the kettle should be emptied and 
refilled with fresh cold water, and the tea made 
directly the water boils. 



Be sure to demand tlie genuine ROYAL Baking Powder, made by the Royal Baking Powder 
Company of New York. See facsimile of label on cover of this book. 



THE ROYAL BAKER AND PASTRY COOK 



29 



Vienna Coffee. — Eqiial parts Mocha and 
Java coffee ; allow 1 heaped tablespoon of coffee 
to each person, and 2 extra to make good 
strength. Mix 1 egg with grounds, pour on 
coffee % as much boilingwater as willbe needed; 
let coffee froth, then stir down grounds and let 
boil 5 minutes ; let coffee stand where it will 
keep hot, but not boil, for 5 or 10 minutes, and 
add remainder of water. To 1 pint of cream 
add white of an egg, well beaten ; this is to be 
put in cups with sugar. 

Jellies and Jams 

How TO MAKE JELLIES.— Put the 
fruit in stone jar placed in boiler of hot 
water. When fruit is sufficiently soft- 
ened, strain through jelly-bag, place juice in 
preserving-kettle, and allow 1 pound of sugar to 
1 pint of juice. While heating juice place sugar 
in dish in oven ; allow juice to boil 20 minutes, 
then add heated sugar. Let all come to a boU 
and remove from fire. Having glasses scalded, 
pour in brimming full, and allow them to stand 
for at least a day, or till jelly is thoroughly set ; 
cover with tissue-paper saturated with brandy, 
and over all paste thick white or brown paper. 

Apple Jelly. — Take apples, wipe and slice 
them ; use seeds, skins, and all ; cook soft in 
cider enough to cover them ; strain through 
cloth laid in sieve ; add a pound of sugar to 
a pint of juice and boil up a few minutes. 

Crab=apple Jelly. — Boil apples with just 
water enough to cover them until tender. 
Mash with spoon and strain out juice. Take 
pint of juice to pound of sugar ; boU 30 minutes, 
strain tlirough a hair sieve. 

Cider Jelly. — 4V2 ounces French gelatine 
dissolved in 1 pint cold water. In 20 minutes 
add 1 pint boiMng water, 1 quart cider, 1 pint 
white sugar, and grated rind and juice of 2 lem- 
ons. Let stand on stove until hot, but do not 
boil. Then strain into moulds. 

Plum Jelly. — Take as many plums as you 
desire, pour sufficient boiling water over to 
cover them. Pour off water immediately, 
draining them. Put plums in preserving-kettle 
with boiling water enough to cover again ; then 
boil till they begin to open and some juice is 
extracted. Then pour off liquid, strain it, add 
to each pound of juice 1 pound white sugar, 
return to kettle ; boil it from 20 minutes to ^ 
hour, as it may require, and you will have most 
delicious jelly. The plums may be used for 
pies or sauce. 

Quince Jelly. — Slice quinces without either 
paring or coring. Put them into preserving- 
kettle ; just cover with water ; put over fire, 
boil until soft. Remove from stove, strain off 
liquor. To each gallon allow 4 pounds white 
sugar; boil very fast until it becomes a stiff 
jelly. 

Lemon Jelly. — 1% ounces French gelatine 
soaked in ^ pint cold water 1 hour ; add 1 pint 
boiling water, 1% cups sugar, and essence of 



lemon to taste. Stand on stove until boiHng. 
Strain into mould, set in cool place. 

Strawberry or Raspberry Jelly.— Get fine- 
coloured, fresh, ripe fruit ; put over fire at suffi- 
cient distance for juice to flow slowly ; do not 
allow it to run after it is perfectly clear, proba- 
bly 20 minutes; then run through jelly-bag 
without pressing. If juice is at all turbid strain 
again through muslin into pan ; simmer it V4 
hour ; then add 1 pound white sugar to each 
pint juice and boil 10 minutes longer. 

Wine Jelly. — 2% ounces French gelatine 
dissolved in M2 pint warm water, 1 pint white 
wine or sherry, all the juice and Mi the grated 
peel of 1 lemon, 6 ounces loaf sugar, 1 pint 
boiling water. Put soaked gelatine, lemon, and 
sugar together, and cover closely % hour. 
Pour on boiling water, stir, and strain. Add 
wine, and strain again through flannel bag with- 
out squeezing, and leave in mould until solid. 

Black or Red Currant Jam.— Time, ^4 to 1 

hour. To each pound currants allow % pound 
sugar. Gather currants on fine day ; pick from 
stems. Put them into preserving-pan with 
sugar broken in small pieces. Bring gradually 
to boil, then let simmer, removing scum as it 
rises, stirring jam constantly. When done, 
piit into pots with brandy paper over them, and 
tie down closely. 

Gooseberry Jam. — Time, IV4 hours. \ 
pound loaf sugar to 1 pound red gooseberries. 
Pick off stems and blossoms from gooseberries ; 
bruise them lightly, boil quickly for 8 or 10 
minutes, stirring all the time ; then add sugar, 
pounded and sieved, boil quickly, removing 
scum at it rises. Put into pots; when cold 
cover as above. All jams are made much in 
the same way. 

Pineapple Jam. — Peel, grate, and weigh the 
apple. Put pound to pound of pineapple and 
sugar. BoU it in preserving-kettle 30 or 40 
minutes. 



Preserved Fruits 

DIRECTIONS FOR SUGAR PRE- 
SERVES.— Preserves should be kept 
carefully from air, in very dry place ; 
if they stand in a damp place they will become 
mouldy. They should be looked at 2 or 3 times 
in first 2 months, and gently boiled again if not 
likely to keep. It is supposed by some that 
cheap sugar will do for preserves. This is a 
mistake ; the very best sugar should be used. 
If cheap sugar is used, it should be cleansed 
and all scum taken off. 

Preserves require from % to 1 pound of 
white sugar to each pound of fruit, and Mi cup 
water to each pound of sugar. The fruit should 
be simmered in the syrup until tender, a little 
at a time ; skimmed out into the jars ; when 
aU are done the syrup should be brought to 
boiling point, jars filled and sealed. Hard 
fruits like quinces should be first steamed or 
cooked in boiling water till tender. 



THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 



30 



THE ROYAL BAKER AND PASTRY COOK 



Citron Preserves. — Prepare rind in any 
form desired ; boil very hard 30 or 40 minutes 
in water ; take from water and put into clear 
cold water ; allow them to stand overnight ; in 
morning change water and put them to boU ; 
let cook until they have entirely changed colour 
and are quite soft ; then make syrup, allowing 
IV2 pounds white sugar to 1 pound friut ; then 
add fruit, which needs but little more cooking. 
Mace, ginger, or lemon flavours nicely. 

Peach Preserves. — Take ripe but not soft 
peaches. Pour boiling water over them to 
take off skins, which will pull off easily. Weigh 
equal quantities fruit and sugar ; put them to- 
gether in earthen pan overnight. In morning 
pour off syrup, boU few minutes ; take off 
scum. Put pan back on fire ; when syrup boils 
up, put in peaches. Boil them slowly % hour ; 
take out and put in jars. Boil syrup 15 min- 
utes more, and pour over them. 

To Preserve Strawberries. — To 1 pound 
strawberries, after they have been picked over, 
add 1 pound sugar ; put them into preserving- 
pan, over slow fire, until sugar is dissolved, 
then boU them precisely 25 minutes fast as 
possible]; have jar ready and put fruit into it 
boiling hot ; jar shoiild be heated before hot 
fruit is poured into it, otherwise it will break. 
■Cover and seal jars immediately ; set in a cool 
place. 

Quince and Apple Preserves. — Take an 
equal amount of sweet apples and qmnces ; 
weigh them, then take by weight an equal 
amount of sugar ; pare, quarter, and core the 
fruit. When quince is boiled tender, take it 
out ; boil apples in quince water, put them into 
syrup, let them boil till they look red and 
clear — IV2 hours is not too long. Do not boil 
quinces in syrup, but put layers of the apple, 
when done, into jars with quince, previously 
cooked tender in water, and pour syrup over 
them. 

Preserved Quinces. — Pare, quarter, and 
core them, saving skins and cores. Put quinces 
over fire with just water enough to cover them, 
and simmer till soft, but do not let them cook 
till they break. Take out fruit and spread 011 
dishes to cool ; add parings and cores to water 
in which quinces were boiled ; stew an hour ; 
then strain through jelly-bag ; to each pint of 
this liquor allow 1 pound of sugar. BoU and 
skim this, put in fruit, and boil 15 minutes. 
Take all off the fire, and let stand in deep dish 
24 hours. Then drain off syrup, let it boil, put 
in quinces, and boil 15 minutes. Take out fruit 
again, spread on dishes ; boU syrup down nearly 
to a jelly. Put fruit into jars % full, and cover 
with the syrup. The quinces will be a fine 
deep red color. 

Ripe Tomato Preserves.— 7 pounds round 
yellow tomatoes, peeled, 7 pounds sugar, juice 
3 lemons ; let stand together overnight. Drain 
off syrup and boil it, skim weU, then put in the 
tomatoes and boil gently 20 minutes. Take 
out fruit with skimmer, spread on dishes. 
Boil syrup down till it thickens, adding, just 
before you take it off fire, juice of the lemons. 
Put fruit into jars and fill up with hot syrup. 
When cold, seal up. 

To Preserve Currants.— To 10 pounds 

currants 7 pounds sugar; take stems from 7 



pounds currants, press the juice from other 3 
pounds. When sugar is made into hot syrup, 
put in currants ; boil until thick and rich. 



¥ 



Canned Fruits 

THE important points to be observed in 
canning are : use only sound, ripe fruit; 
have hot syrup and air-tight jars ; fill 
jars to overflowing and seal immediately. Jars 
should be scalded and tested before using. 
Patent canners greatly simplify the work. 

Pick over the fruit, stem, pare, cut, wash, 
etc., and pack in jars. Make syrup by adding 
V2 pint boiling water to 1 pound white sugar. 
When clear, bring to boiling point and care- 
fully fill the jars. Stand in canner or on board 
in wash-boiler containing water up to shoulders 
of jars. Cover and cook according to direc- 
tions or until tender. Take from canuer or 
boiler, add more syrup till overflowing, cover 
and seal immediately. 

Amount of Sugar per Quart Jar 



F 

Cherries . . 


3r Cannir 
4 oz. 


g 




Fc 


r Preserving 

80Z. 


Sti'awberries . 


8 " 








12 " 


Raspberries . 
Blackberries . 


4 " 
6 " 








6 " 
9 " 


Quinces . . 


8 " 








12 " 


Pears . . . 


4 " 








8 " 


Grapes . . . 
Peaches . . 


4 " 
4 " 








8 " 

8 '• 


Pineapples . 
Crab-apples . 


8 " 
6 " 








12 " 
10 " 


Plums . . . 


6 " 








9 '* 


Rhubarb . . 


8 " 








12 " 


Sour apples . 
Currants . . 


6 " 
8 " 








9 " 
12 " 


Cranberries . 


8 " 








12 " 



¥ 



Soups, Etc. 



STOCK FOR SOUP AND SAUCES.— 3 
pounds of shin of beef, 3 quarts of water, 
1 onion, 1 carrot, V2 turnip, 1 stalk of 
celery, herbs, 3 cloves, salt, and peppercorns. 
Put the beef and the water on the fire, and 
simmer slowly for several hours. Skim and 
strain; when cold, take off the fat, then add 
the vegetables, previously prepared, etc., sea- 
soning; boU gently for about 1 houi"; strain 
through a cloth. This is now ready for soup 
or stock for sauces. Consomm^ is clarified 
stock, enriched and strengthened with meat 
and fresh vegetable flavour. Almost every 
kind of clear soup, known as consomm^ in the 
culinary language, is prepared in this manner. 
The different new names applied to consommes 
generally refer to the garnishing which is added 
to them. Thus a spring soup, or consomm^ k 
la printaniere, is made with clear soup and a 
garnishing of spring vegetables (mixed), cut 
into neat shapes and boiledjtherein untU tender. 



Be sure to demand the genuine ROYAL BaMng Powder, made by the Royal Baking Powder 
Company of New York. See facsimile of label on cover of this book. 



THE ROYAL BAKER AND PASTRY COOK 



31 



Consotnm^. — A simple way of producing 
consomm^, by wliich means auy cloudy stock 
can be clarified: 2 quarts stock, % onion, V4 
leek, 6 peppercorns, 1 white of egg and shell, 
salt and sugar, % pound lean beef, Mi carrot, 1 
clove, V4 head celery, 1 teaspoon French vin- 
egar. The stock should be cold for clarifying. 
Remove all the fat. Prepare the vegetables, 
wash and cut in slices; put it together with 
the herbs, clove, bay-leaf, and peppercorns in a 
well-tinned stewpan. Pass the meat through 
a mincing-machine several times, or chop finely. 
Whisk the white of egg a little and put with 
the meat, moisten with a dessert-spoon of cold 
water ; put this with the shells along with the 
stock into the stewpan containing the vege- 
tables. Stir over the fire until it commences 
to boil, then simmer gently for about 15 min- 
utes. Season to taste with salt and a pinch of 
castor sugar. Strain through a cloth. It is 
then ready for use. 

Gravy Soup. — If the foregoing stock is care- 
fully made and kept well skimmed, a very good 
gravy soup can be produced by the addition of 
a pint of rich gravy and a handful of soup 
vegetables — carrot, turnip, celery, etc. — all 
cut into small dice and boiled in the soup. 
Great care must be taken to keep the stock 
clear. 

Beef Soup.- -Time, 6 Ms hours; 5 pounds of 
shin of beef, 1 quart of water to each pound of 
meat, 1 head celery, 1 onion, 4 small or 3 large 
carrots, 2 tvimips, a bunch of sweet herbs, pep- 
per and salt. Cut off meat from bone, put bone 
into stewpan with water, let boU slowly for 4 
hours ; then strain into large basin ; when cold, 
remove cake of fat ; cut meat in small pieces, 
put them into stewpan with strained gravy, 
herbs tied together, celery, onion, carrots, and 
turnips cut small ; simmer slowly for 1 Mi 
hours, seasoning with pepper and salt to taste. 
When done, take out herbs, and it wiU be 
ready for use. 

Bouillon. — 6 pounds of round of beef, bound 
in a good shape with tape, 3 small carrots, 3 
turnips, 8 small young onions, and 1 large one 
stuck with 4 cloves, bunch sweet herbs, 1 pint 
each string beans and peas, 1 small head cauli- 
flower or cabbage, 4 quarts water, pepper, salt, 
rice or sago. Put beef whole in the water and 
heat slowly to a boil. Skim, dip out a pint of 
the liquor and put by for cooking the vege- 
tables. Add to the liquor left with the beef 1 
sliced carrot, 1 turnip, also sliced, the large 
onion, and the herbs ; stew slowly 4 hours ; 
take out the beef and keep hot over boiling 
water. Strain the soup, pulping the vege- 
tables ; skim, return to the fire, and when hot 
add boiled rice or soaked sago. Simmer 10 
minutes, and pour into the tureen. 

Bean Soup. — Soak 1 quart white beans 
overnight ; in morning pour off water ; add 
fresh, and set over fire until skins will easily 
slip off; throw them into cold water, rub well, 
and skins wiU rise to top, where they may be 
removed. BoU beans until perfectly soft, 
allowing 2 quarts water to 1 quart beans; 
mash beans, add flour and butter kneaded 
together, also salt and pepper. Serve sepa- 
rately dice of toasted bread. 

French Soup. — Time, 3 hours; 3 quarts 
water, 3 pounds lean beef, 2 teaspoons salt, 3 



small carrots, 3 small-sized onions (1 being 
stuck with 2 cloves), 1 head celery, 1 bunch 
thyme, 1 bay-leaf, little parsley tied together, 
2 turnips, a little browning. Put meat into 
stock-pot with water, set over slow fire and let 
it gently boil, carefully taking off scum that 
will rise to top ; pour in teacup cold water to 
help scum to rise. When no more scum rises 
it is time to put in vegetables, which should 
be ready, washed and prepared. Cut carrots 
in slices, stick onions with cloves, cut turnips 
in 4 pieces ; put them into pot, let boil gently 
2 hours. If water boils away too much, add a 
little hot water in addition. A few bones im- 
prove the soup very much. 

Ox-tail Soup. — 1 ox-tail, 2 pounds lean beef, 
4 carrots, 3 onions, thyme and parsley, pepper 
and salt to taste, 4 quarts cold water. Cut tail 
in joints, fry brown in good dripping. Peel 
and slice onions and 2 caiTots and fry in the 
same fat when the pieces of taU have been 
taken out. When done tie the thyme and 
parsley in muslin, and drop into the soup-pot. 
Put in the tail, then the beef cut in strips ; 
grate over them 2 whole carrots ; pour over all 
the water and boil slowly 2 hours ; strain and 
season ; thicken with brown flour moistened 
with stock ; boil 15 minutes longer, season to 
taste, and serve. 

Scotch Mutton Broth.— Time 3% hours; 
2 pounds neck of mutton, 2 quarts water, 2 car- 
rots, 1 turnip, 2 onions, 2 tablespoons Scotch 
barley, a little salt. Cut off scrag and put it 
into stewpan with 3 quarts of water. As soon 
as it boils skim well and then simmer for IMi 
hours. Cut best end of mutton in small pieces, 
take off nearly all fat before you put it into 
broth ; skim the moment meat boils, and every 
10 minutes afterward ; add can-ots, turnip, 
and onions, each cut in 2 or 3 pieces, then put 
them into soup soon enough to be thoroughly 
done ; stir in Scotch barley, add salt to taste, 
let all stew together for 3% hours ; before 
serving put in little chopped parsley. 

Bouillon, or Beef Broth with Eggs. — Pre- 
pare a stock with beef, shoulder, flank, or 
sticking, allowing 1 pound of meat and bones 
to each quart of water. Place it on the fire, 
adding a little salt ; let it come gently to the 
boil, and remove the scum. Add the soup 
vegetables, such as carrot, turnip, onion, and 
leek, previously cleaned and peeled, also a few 
peppercorns and a couple of bay -leaves. Cook 
gently from 2V2 to 3 hours. Beat vip 1 or 2 eggs 
in a soiip-tureen ; add a tablespoon or less of 
finely chopped parsley and chives, and pour in 
some of the strained stock which is known as 
broth or bouillon ; season to taste with salt, 
pepper, and grated nutmeg, and serve. Allow 
1 egg to every quart of broth. 

Croute-au=Pot (Beef Broth).— 2 quarts 
good first stock, 1 turnip, 2 ounces butter, 
parsley or chives, 1 carrot, ^2 cabbage, 1 dinner 
roll, pepper, salt, and nutmeg to season. The 
stock should be made from beef and veal 
bones, well skimmed, but not necessarily clari- 
fied. The vegetables, after being washed and 
pared, may be cooked whole in the stock-pot. 
Cut the carrot and turnip into round slices, 
drain the cabbage and cut in small pieces. Pu' 
all the vegetables into a stewpan with the but- 
ter, cover, and cook slowly for about 10 minutes. 



THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 



32 



THE ROYAL BAKER AND PASTRY COOK 



Season with pepper, salt, and a little grated nut- 
meg. Strain the stock on the vegetables, and 
let simmer for about 30 minutes with the fire 
very low ; skim occasionally. Cut the roll in 
thin round slices, place them on a baking-sheet, 
bake them on both sides a golden brown in a 
moderate oven. Put them into a soup-tureen, 
moisten with a little stock, pour the soup over, 
sprinkle over little chopped parsley and chives, 
and serve. 

Tomato Soup. — 1 pound fresh or preserved 
tomatoes, fish bones and trimmings (those from 
a brill or plaice will do nicely), 1 small blade of 
mace, 1 tablespoon crushed tapioca, 1^ ounces 
flour, 2 ounces butter, i/i pint milk, 1 onion, 3 
cloves, 1 bouquet garni, pepper and salt. Chop 
the fish bones, put them together with the 
trimmings into a stewpan, add about 3 pints 
water, the onion (peeled and stuck with the 
cloves), the mace and bouquet; put over the 
fire ; let it boil, skim, reduce the fire, and sim- 
mer for about Mi hour. Cut the tomatoes 
in slices. Melt the butter in a stewpan, increase 
the fire, and broil the tomatoes in the butter. 
Strain the fish stock into this. Stir the milk 
into the flour and put with the soup ; stir until 
it begins to boil, skim, and cook slowly for half 
an hour. Season with pepper and salt. Rub 
through a fine sieve, boil again, stir in the 
tapioca, simmer for another 10 minutes, and 
serve. 

Plain Tomato Soup without Stocif .— Stew 
together for 10 minutes 1 tin of tomatoes, 1 pint 
water, 1 teaspoon salt, 1 tablespoon sugar, 5 
cloves, Vij teaspoon peppercorns, 1 tablespoon 
chopped onion, a tablespoon chopped parsley. 
Rub through sieve, retxim to fire, and thicken 
with 1 tablespoon butter and 1 tablespoon flour 
rubbed together and stirred in. 

Purde of Carrots with Rice. — 10 large 
French carrots, 1 leek, 1 ounce corn-flour, a 
pat of fresh butter, 2 quarts stock, 3 ounces 
butter, I dessert-spoon sugar, V4 pound rice, 
nutmeg, pepper, and salt. Wash and scrape 
10 large French carrots, shred off all the red 
part, parboil them for 5 minutes, drain dry, 
and put them into a stewpan with 3 ounces of 
butter, a large sliced onion, and the white part 
of a leek ; stir over the fire for a few minutes ; 
add 2 quarts of stock, season with salt, pepper, 
and a little nutmeg, and allow it to simmer 
until the carrots are done. Rub the whole 
through a fine sieve or tammy. Put it over the 
fire again, add more stock, a little sugar, the 
pat of fresh butter, also an ounce of fecula or 
corn-flour mixed first with a little milk or water, 
stir well, allow it to simmer for 15 minutes, 
add V4 pound of rice boiled in beef broth, skim 
well, and serve with bread sippets, either sepa- 
rate or in the soup-tureen. 

Lentil (Bean) Soup. — V4 pound red lentUs, 
% onion, 1 stick of celery, 1 carrot, 1 ounce 
butter or dripping, pepper and salt, 1 quart 
stock or water, 1 small turnip. Soak the lentils 
all night in cold water ; melt the butter or drip- 
ping in a saucepan ; wash the lentils and put 
them into the saucepan with the sliced onion 
and vegetables cut in pieces ; stir them over the 
fire 5 minutes, taking care that they do not get 
brown ; then add the water and a little salt. 
Let this come to the boil, then skim, and simmer 
gently until the lentils are done. Pass the 

Be sure to demand the genuine ROYAI. Baking Powder, made by tlie Royal Baking Powder 
Company of New York. See facsimile of label on cover of this book. 



soup through a wire sieve. Reheat, season to 
taste with pepper and more salt if needed. 

Potato Soup. — 1 pound potatoes, 2 ounces 
dripping or butter, V^ pint milk, 1 onion, li/<2 
pints water, salt and pepper. "Wash and peel 
the potatoes, cut them in slices; peel and 
slice the onion ; melt the dripping in a saiice- 
pan, add the vegetables, and cook them in the 
fat for 5 minutes, taking care that they do not 
brown ; then add the water and enough salt and 
pepper to taste. When this comes to the boil 
skim it, and let it boU until the vegetables are 
tender. Pass the soup through a wire sieve, 
return it to the saucepan, add the milk, boU for 
10 minutes longer ; the soup is then ready for 
table. 

Qreen Peas Soup. — 3 pints freshly shelled 
peas (large marrowfats are best), a few sprigs 
of green mint, 1% pints white stock, 1 table- 
spoon cream, 1 gill milk, 1 small bunch of pars- 
ley, 2 spring onions, 1 ounce butter, 1 whole 
egg, yolks of 3 eggs, pepper and salt. Put the 
peas in a stewpan, add about 1 quart water, 1 
teaspoon salt, the parsley, spring onions, and 
mint ; boil till tender and rub through a fine 
sieve. Return to stewpan, put in the stock 
and butter, and simmer for 15 minutes longer, 
then season to taste and add the cream. Mis 
the milk with the eggs, beat up, season to taste, 
and strain into a well-buttered charlotte-mould. 
Poach in the usual manner, viz., place the mould 
in a saut^pan M> full boUing water, and cook in 
the oven till set. Unmould, and cut the custard 
in even-sized cubes. Just before using add a 
pinch of sugar and a pat of fresh butter to the 
soup, put into the custard cubes, and serve. 



Fish and Shell Fish 

DIRECTIONS FOR PREPARING.— CTean 
fish carefully, slit it low enough to be 
able to clean thoroughly, but do not 
make too large a cut so as to spoil look of fish ; 
wash in cold water. Great care must be taken 
not to break gall, for it would make fish bitter. 
Use good dripping or lard for frying. 

To Broil Fish. — Clean, wash, and wipe dry. 
Split so that when laid flat the backbone will 
be in the middle, or take the backbone out. 
Sprinkle with salt and lay, inside down, upon 
a buttered gridiron over a clear fire until it is 
nicely coloured, then turn. When done, put 
upon a hot dish, butter plentifully, and pepper. "*> 
Put a hot cover over it and send to table. 

Boiled Codfish.— About4poundsvery fresh 
codfish (middle cut). Mi wine-glass French wine 
vinegar, 1 onion, 2 cloves, peppercorns, 1 smaU 
handful salt. Wipe codfish with a cloth, place 
in a fish-kettle, cover barely with warm water, 
season with a small handful salt, add a medium- 
sized sliced onion, thecloves, a few peppercorns, 
and vinegar. Let it come to a boil qmckly, and 
allow it to simmer very gently for about 5 
minutes, when the fish wiU be sufficiently 
cooked. Drain it well, dish up on a folded 
napkin, serve on a hot dish with oyster sauce. 



THE ROYAL BAKER AND PASTRY COOK 



33 



Fried Cod. — Procure about 2 pounds of fresh 
cod (middle cut), cut it in slices about % inch 
thick, wipe the slices, dip them in flour, brush 
over with beaten egg, and crumb with fresh 
bread crumbs. Fry in deep fat (smoking hot) 
a golden colour, drain, and dish up. Garnish 
with parsley and serve with a boat of anchovy 
sauce. 

Creamed Fish. — Steam 2 pounds codfish, 
break in flakes, removing bones and skin. 
Make 1 pint white sauce. (See Meat and Pish 
Sauces.) Grease a baking-dish, fill with alter- 
nate layers of fish and sauce, seasoning with 
salt, pepper, chopped parsley, and lemon juice 
or a few drops of vinegar. Mix together 1 cup 
dry bread crumbs and 3 tablespoons melted 
butter; spread over top and brown in quick 
oven. 

This may be varied by using tomato, becha- 
mel, curry, or any other sauce, or by adding 
grated cheese or sliced hard-boiled eggs to the 
white sauce, by baking in shells or patty-paus 
in place of the deep dish, or by covering with 
mashed potato instead of crumbs. 

Broiled Halibut.— Slices of halibut, salt, 
pepper, butter. Cut the slices of fish about an 
inch thick, season with pepper and salt, and lay 
them in melted butter Vij hour, allowing 3 table- 
spoons of butter to a pound of fish ; then roU 
them in flour, and broil about 15 minutes. Serve 
very hot. 

Fish Salad. — Skin, bone, and shred some 
cold fish (almost any kind of white fish or sal- 
mon will do), put this into a large mixing-bowl, 
and add to it V4 its quantity of lettuce washed 
and shredded, also Vi of white cleaned celery 
(if in season) ; cut the celery in shreds or 
strips. Mix all carefully, adding salt and pep- 
per to taste. Arrange neatly in a salad-bowl, 
and pour over some mayonnaise dressing. Gai'- 
nish tastefully with hard-boiled egg cut in 
sUces, and a little small cress or cresses. When 
celery is not obtainable, use shredded endive 
or sliced tomatoes. 

Oyster Fritters. — 12 plump oysters, 2 
ounces flour, 1 egg, frying fat, % lemon, 6 thin 
slices of streaky bacon, a pinch of salt, % 
ounce butter, parsley. Beard the oysters, and 
sprinkle over with lemon juice. Flatten the 
bacon with a cutlet-bat, and cut each slice in 
two crosswise. Roll up each oyster with a 
hall slice of bacon and trim the edges. Pre- 
pare a batter in the following manner : Sieve 
the flour into a basin, add a pinch of salt, stir 
in the yolk of egg, and moisten with sufficient 
tepid water (about 1 tablespoon) and the but- 
ter (oiled) to form a smooth paste; beat up 
well with a wooden spoon, and allow it to stand 
for a time. Whisk the white of egg to a stiff 
froth and add it to the batter ; dip each oyster 
and bacon into the batter, cover completely 
with batter, and drop one by one into boiling 
fat or clarified butter. Fry a golden colour, 
drain, and dish up. Fry some washed and 
picked parsley, and garnish the dish with it. 

Grilled Red Mullets, with Parsley But- 
ter. — Procure 3 or 4 fresh red mullets, wipe 
thim with a damp cloth, and make 3 or 4 in- 
cisions across each fish with a sharp knife. 
Put the fish on a dish, pour over 3 or 4 table- 
spoons salad oO. season with salt and pepper, 
and let them stand thus for about 1 hour. | 



Meanwhile prepare some parsley butter as fol- 
lows: Mis 1 ounce fresh butter with 1 tea- 
spoon chopped parsley, 1 teaspoon lemon juice, 
a pinch of salt and pepper. Spread on a plate, 
put on the ice, and shape in pats when quite 
firm. See that the gridiron is perfectly clean, 
grease it, place on it the red mullets, and cook 
them slowly over or in front of a bright fire. 
Turn frequently. When done take up the fish. 
Put some maitre d'hotel butter on a dish, 
place the mullets upon this, spread a little 
more butter on top of each fish, garnish with 
fresh parsley, and serve hot. 

Fried Scallops.— 18 scallops, Mi ounce but- 
ter, 1 gill milk, salt, pepper, and cayenne, 1 egg, 
2 ounces flour, frying fat, parsley. Drain the 
scallops on a cloth. Sieve the flour into a basin 
and add a pinch of salt. Melt the butter, break 
up the egg, and stir both in ; then add the milk, 
and work until quite smooth. If the batter be 
too thick add a little more melted butter or milk. 
Let it stand for an hour, then stir in a dessert- 
spoon chopped parsley. Season the scallops 
with a little salt, a good pinch of white pepper, 
and a small pinch of cayenne. Dip them into 
the batter, drop into hot fat one by one, fry a 
golden brown, di-ain on a cloth, pUe up on a hot 
dish, garnish with fried parsley, and serve with 
lobster or^tomato sauce. 

Baked Salmon a Tltalienne. — About 2 
pounds salmon (middle cut), 1 teaspoon chopped 
parsley, 1 small glass claret, 2 small shallots, 
peeled and chopped, salt, pepper, and grated 
nutmeg, G^noise or tomato sauce. Cut the fish 
in 2 or 3 even-sized slices, place them on a 
well-buttered baking-tin or saut^-pan, season 
with salt, pepper, and a little grated nutmeg, 
sprinkle over the chopped shallots and parsley, 
and place the remainder of butter on top of the 
fish, moisten with the wine, and bake in the 
oven for about 15 minutes, basting frequently. 
When done dish up, and pour some G^noise or 
tomato sauce over the slices of salmon. The 
essence left in the pan in which the fish was 
baked must be utilized for flavouring the sauce 

Sole au Gratin. — In France there is but one 
way of doing sole au gratin, i. e. , the right way ; 
but in England there are several ways. To my 
mind there is no better method than the French, 
and a sole cooked " au gratin " after the French 
formula is an exceedingly tasty dish, and once 
introduced no one could possibly wish to try 
any other gratin style. Here is the receipt : 
Take a large sole, skin both sides, i. e., remove 
the white and the black skin, cut off the head 
and fins. Make several incisions with a knife, 
season one side of the fish, place it cut side 
upward on a well-buttered silver-plated gratin- 
dish. Season with pepper and salt, add M> 
smaU glass of white wine, a little mushroom 
liquor, and some chopped parsley. Place a row 
of sliced preserved mushrooms down the centre 
of the fish, and cover with a rich Italian sauce. 
Sprinkle with brown-bread crumbs, put a few 
tiny bits of butter here and there on top of the 
fish, and bake in a moderate oven from 20 to 30 
minutes, according to the size of the sole. Place 
the dish as it leaves the oven on another (larger) 
dish, and send to table. 

Fried Fillet of Whiting. — 3 medium-sized 
skinned whitings, 1 dessert-spoon chopped pars- 
ley, pepper and salt, frying batter, Hollandaise 



THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 



34 



THE ROYAL BAKER AND PASTRY COOK 



sauce, 2 tablespoons sweet oil, 1 tablespoon 
vinegar (French), parsley for garnish, fat for 
frying. Remove the fillets, flatten them slightly, 
fold them in two, and put in a deep dish ; sea- 
son with pepper and salt, sprinkle over the oil, 
vinegar, and chopped parsley ; let them soak 
for 1 or 2 hours. Take out, drain, dip in frying 
batter (previously prepared), fry in hot clari- 
fied butter or fat a golden colour, drain on a 
cloth or paper, dish up on a folded napkin ; 
garnish with fried parsley, and serve with 
Hollandaise sauce. (For frying batter see fore- 
going receipt for fried scallops.) 

Broiled Salt Mackerel. — Freshen by soak- 
ing it overnight in water, taking care that the 
skin lies uppermost. In the morning dry it 
without breaking, cut off the head and tip of 
the tail, place it between the bars of a buttered 
fish-gridiron, and broil to a light brown ; lay 
it on a hot dish, and dress with a little butter, 
pepper, and lemon juice, vinegar, or chopped 
pickle. 



Meats 

Broiling or Grilling 

THE rules for roasting meat apply also to 
broiling, except that instead of cooking 
it in the oven it is to be quickly browned, 
first on one side and then on the other, over a 
hot fire. Meat an inch thick will take from 8 
to 10 minutes. It should be seasoned after it 
is cooked. 

Frying 
There are two distinct methods of frying: 
One with a very little fat in the pan, to practise 
which successfully the pan and the fat must 
be hot before the article to be fried is put into 
it. For instance, in frying chops, if the pan is 
hot, and only fat enough is used to keep the 
chops from sticking to it, the heat being main- 
tained so that the chops cook quickly, they 
will be nearly as nice as if they were broiled. 
Frying by the other method consists in entirely 
immersing the article to be cooked in sufficient 
smoking-hot fat to cover it, and keeping the 
fat at that degree of heat until the food is 
brown. It should then be taken up with a 
skimmer and laid upon paper for a moment to 
free it from grease. 

Boiling and Stewing 

Fresh meat for boiling should be put into 
boiling water and simmered very gently about 
20 minutes for each pound. A little salt, spice, 
or vegetables may be cooked in the water with 
the meat for seasoning. A little vinegar put 
in the water with tough meat makes it tender. 
The broth of boiled meat should always be 
saved to use in soups, stews, and gravies. 
Stewing and simmering meats mean to place 
them near enough to the fire to keep the water 
on them bubbling moderately, constantly, and 
slowly. Salt meats may be put over the fire 
in cold or warm water. Salted and smoked 



meats require about 30 minutes' very slow 
boiling, from the time the water boils, to each 
pound. Vegetables and herbs may be boiled 
with them to flavour. When they are cooked 
the vessel containing them should be set where 
they will keep hot without boiling until re- 
quired, if they are to be served hot ; if they 
are to be served cold, they should be allowed 
to cool in the pot liquor in which they were 
boiled. Very salt meats, or those much dried 
in smoking, should be well soaked in cold 
water before boiling. 

Roasting 

Wipe meat with damp cloth. Trim and tie 
in shape if necessary. In the bottom of pan 
put some pieces of fat from meat. Arrange 
meat on rack in pan. Have oven very hot at 
first ; when meat has cooked long enough to 
harden the surface albumen reduce the heat. 
Baste every 10 or 15 minutes. If there is dan- 
ger of fat in pan being scorched add a few 
spoons of boiling water. Allow from 10 to 20 
miniites per pound of meat, according as it is 
desired rare or well done. When done remove 
to hot platter. Thicken gravy in pan with 
browned flour, adding more water as necessary 
and add seasoning. 

Braised Beef.— Wipe and trim 6 pounds 
round or rump of beef without bone. Brown 
on all sides in very hot frying-pan over hot 
fire. In braising-pan or iron kettle put layers 
of sliced onions, turnips, and carrots; add 
bunch sweet herbs, 1 teaspoon salt, % teaspoon 
pepper ; on this lay meat. Add 1 pint boiling 
water (or water and stewed tomatoes). Cover 
closely and cook 4 hours in moderate oven. 
If water evaporates rapidly add more. Trans- 
fer meat to hot platter. Strain, thicken, and 
season gravy. The vegetables may be served 
separately if desired. 

Broiled Steak. — Trim andwipe steak, which 
should be at least 1 inch thick. Rub broiler 
with fat, arrange steak with thickest part in 
centre of broiler. Have fire clear and very hot, 
but without blaze. Hold steak close to fire. 
Turn frequently to equalize the cooking. 
When % done season with salt and pepper. 
Steak 1 inch thick will broil in 6 or 7 minutes. 

Panned Steak or Chops. — Trim and wipe 
steak. Heat frying-pan until it smokes all over. 
Rub bottom with fat. Lay in steak and turn 
every 10 seconds. Keep pan very hot. Season 
when Mi done. 

Miitton and pork chops, ham and bacon, may 
be panned in same way. 

If hot platter for steak is rubbed with a cut 
onion it will give a delightful flavour to the 
meat. 

Broiled Ham and Poached Eggs.— Cut 
slices of boiled ham of equal size ; broil on a 
gridiron over a clear fire ; lay on a hot dish. 
Lay on each a poached egg, neatly trimmed, 
and serve. 

Cornish Cutlets. — About % pound cold 
meat, 1 tablespoon ketchup, 2 eggs, chopped 
lemon rind, salt and pepper, 1 pound potatoes, 
1 teaspoon chopped parsley, bread crumbs, 

Be sure to demand the genuine ROYAL Baking Powder, made by the Royal Baking Powder 
Company of New York. See facsimile of label on cover of this book. 



THE ROYAL BAKER AND PASTRY COOK 



35 



fat for frying. Cut the meat in slices IV4 
inches thick, trim them in heart shapes ; put 
the slices on a dish, and sprinkle with salt, 
pepper, and parsley ; pour over the ketchup. 
Wash, peel, and boil the potatoes, dry them 
and rub through a sieve, beat up 1 egg and 
mix with the mash ; season with pepper and 
salt, and add the lemon juice or a little grated 
nutmeg. Cover each slice of meat well with 
mashed potatoes, shape and smooth with a 
knife. Beat up the other egg, dip each cutlet 
in the egg, and crumb well ; when set, egg and 
crumb again. Fry the cutlets in hot fat a 
golden colour, drain on a cloth, dish tip, and 
garnish with crisp parsley. 

To Boil a Ham. — A blade of mace, a few 
cloves, a sprig of thyme, and 2 bay-leaves. 
Well soak ham in large quantity of water for 
24 hours, then trim and scrape very clean ; put 
into large stewpan, with more than suJiicient 
water to cover it ; put in mace, cloves, thyme, 
and bay-leaves. Boil 4 or 5 hours, according 
to weight ; when done, let it become cold in 
liquor in which it was boiled. Then remove 
rind carefully, without injuring the fat ; press 
cloth over it to absorb as much of the grease 
as possible. It is always improved by setting 
into the oven for nearly an hour, till much of 
the fat dries out, and it also makes it more 
tender. Shake some bread raspings over the 
fat. Serve cold, garnished with parsley. 

Brown Kidney Stew. — From a beef kidney 
cut oflf the outside meat in bits, rejecting the 
cores. Cover with cold water ; laeat slowly till 
steaming, drain, add cold water, and heat a 
second time. To the drained kidneys add 1 
cup brown sauce (see Sauces), season very 
highly with Worcestershire and ketchup, and 
stand over hot water for 10 minutes. 

Irish Stew. — 3 pounds neck of mutton, 1 
large onion, H<j pints stock, 4 pounds potatoes, 
12 button onions, salt and pepper. Cut the 
neck into convenient pieces, trim off some of 
the fat. Wash, peel, and slice the potatoes. 
Peel and slice the onion. Peel the button 
onions and blanch. Put a layer of potatoes at 
the bottom of a stewpan, put a layer of meat 
on that, season with pepper and salt, strew 
over a few slices of onion ; proceed thus until 
the meat is used up. Add the small onions, 
when blanched, whole among the layers. 
Cover the top with a layer of potatoes, add 
the stock, place on fire, and simmer for about 
2 hours. This stew should not be skimmed, as 
the fat will be absorbed by the potatoes ; any 
scum which rises to the top before it com- 
mences to simmer should of course be removed. 
When done dish up neatly on a hot dish, 
sprinkle over a little chopped parsley, and 
serve. The stew, if properly cooked, should 
not look watery. A teaspoon of mushrooms or 
walnut ketchup may be added where this sea- 
soning is liked. 

Cold Meat Kedgeree. — 6 oimces cold meat 
(any kind will do), 2 hard-boiled eggs, 2 slices 
finely chopped onion, 4 ounces rice, 1 ounce 
butter, parsley, salt, pepper, and nutmeg. Re- 
move the skin, gristle, and superfluous fat 
from the meat, and chop it not too finely. 
Boil the rice in the usual manner, so that when 
tender each grain will separate and is intact ; 
drain the rice when done. Melt the butter in 
a stewpan, add the onion, and fry a golden 



colour, then add the meat and fry for a few 
minutes ; stir in the rice, season to taste with 
salt, pepper, and a grate of nutmeg. Shell the 
eggs, chop the whites, and mix with the above. 
Heat up the whole thoroughly, and dish up in 
a pyramidal form. Rub the yolks of eggs 
through a wire sieve, and sprinkle over the 
kedgeree. Sprinkle over likevdse some finely 
chopped parsley, and arrange the dish as neatly 
as possible. Place it in the oven for a few 
minutes, and send to table. Cold poultry or 
game can be prepared in exactly the same man- 
ner. 

Jugged Hare. — 1 hare, about 1 pint brown 
stock, 1 pint Espagnole sauce, 1 glass port wine, 
salt and pepper, a croilte of fried bread, a mire- 
poix consisting of 1 carrot, 1 turnip, 1 onion, a 
small bunch of savoury herds, 4 ounces bacon, 
and 2 ounces butter, 1 tablespoon red currant 
jelly, some croiitons or sippets of bread. Pro- 
cure the hare ready for cooking, joint it and 
cut in neat pieces. Clean the vegetables, 
scrape and peel them, and cut in slices. Cut 
the bacon in dice. Put the butter and bacon 
into a stewpan and add the vegetables; fry 
these a nice light brown, then add the pieces of 
hare and the bunch of herbs. Cook the whole 
over a brisk fire for about 20 minutes, stirring 
occasionally. Season with salt and pepper, 
moisten with the stock, boil up, skim, and add 
the sauce. Cover, and cook gently for about 1 
hour. Take out the pieces of hare and put 
them into another stewpan. Strain the sauce, 
skim it from fat, and add to the hare ; put in 
the wine and red currant jelly, and simmer for 
another 10 minutes. Fix the bread croute in 
the centre of a round entree-dish, dress the 
pieces of hare neatly on this, sauce over weU 
with the sauce, and garnish with croutons or 
sippets of fried or toasted bread. Savoury 
forcemeat balls are often used as garnish in 
place of the bread croiitons. 

Lamb Cutlets with Cucumber Sauce.— 8 

good-sized lamb cutlets, % pint well-reduced 
bechamel or allemande sauce, cracknel biscuits, 
parsley, cucumber sauce, 2 ounces fresh butter, 

1 egg, seasoning, frying fat. Trim the cutlets, 
flatten and pare nicely, season both sides with 
salt and pepper, and put into a saut^-pan with 

2 ounces of butter, and fry the cutlets a light 
brown on both sides. Drain them and place 
them between 2 dishes with a weight on top. 
When cold immerse the cutlets in lukewarm 
bechamel or allemande sauce so as to completely 
coat them. Place them on a wire tray and let 
cool. Crush finely a few cracknel biscuits, and 
roll the coated part of the cutlets in this, then 
dip them in beaten egg and crumb again with 
the biscuit. Keep the bones of the cutlets 
perfectly clean. Fry a nice colour in hot fat. 
Drain, disli up in a circle, fill the centre with 
fried parsley, put small paper frills on the 
bones, and send to table with a boat of cucum- 
ber sauce. 

Mutton Cutlets with Green Peas.— Cut a 
best end of neck of mutton in cutlets ; trim, 
flatten, and pare them, season with pepper and 
salt. Mix a plateful bread crumbs with an ounce 
finely chopped lean ham ; dip the cutlets in 
beaten egg and cover with bread crumbs. Melt 
about 2 ounces butter in a saut^-pan and cook 
the cutlets a nice golden brown. Take them 
up, drain them, and dish up in the form of a 
circle on a small bed of mashed potatoes. Fill 



THE ROYAL BAKING POWDER IS ABSOLUTELY PURF. 



36 



THE ROYAL BAKER AND PASTRY COOK 



the centre with cooked green peas, pour a little 
gravy or sauce round the base of the dish, and 
serve. 
Mutton Cutlets a la Bretonne. — 5 or 6 

cutlets cut from th e best end of a u eck of mutton , 
^ pint well-cooked haricot beans, 2 small onions, 
2 ounces butter, salt and pepper, brown sauce. 
Trim and pare the cutlets neatly, fiy them in a 
saut^-pan with the butter (turn them frequently 
to brown both sides) ; take up, drain, and keep 
hot. Mince the onions (peeled) and fry them a 
golden colour in the butter left from the cut- 
lets ; pour off some of the butter and put into 
the haricot beans ; cook these together for 
about 10 minutes, stir frequently, season with 
pepper and salt, nioisteu with a little brown 
sauce, and rub through a wire sieve. Reheat, 
heap up in the centre of a dish, dress the cut- 
lets round the pur6e, and serve with some rich 
brown sauce. 

Stuffed Shoulder of Mutton. — 1 small 
shoulder of mutton, 1 teaspoon chopped sa- 
voury herbs, salt and pepper, 1 small onion, 
finely chopped, 1 dessert-spoon chopped pars- 
ley, 4 ounces streaky bacon, cut up very small, 
1 egg, fat for bakfag, bread crumbs. Trim 
the joint, removing any superfluous fat, etc.; 
remove the bones, and lay the joint on the 
table, spread it out, and season with salt and 
pepper ; sprinkle some of the herbs, parsley, 
and onion over the meat, place a layer of 
chopped bacon on the seasoning, and put the 
remainder of seasoning over the bacon. Roll 
up the meat, fasten it securely with string or 
with skewers, then put it on a baking-tin or 
flat braising-pan containing about 2 ounces 
dripping or butter, cover with greased paper, 
and bake in a moderate oven for about IV2 
hours. Baste frequently. Remove the paper, 
brush over with egg, and cover with bread 
crumbs ; put it again in the oven (quick heat) 
for another 20 or 30 minutes, according to the 
size of the joint. Keep it carefully basted 
during the whole process of cooking. When 
done draw out the string or skewers, place the 
joint on a hot dish, and serve it with a nicely 
flavoured thin brown gravy. 

Ragout of Mutton. — 3 pounds loin of mut- 
ton, 2 pints stock, 2 carrots, 1 bouquet garni, 2 
turnips, 4 ounces butter, 1 ounce flour, 8 or 10 
small button onions, a clove of garlic, salt and 
pepper, Mi glass claret. Cut the meat in neat 
pieces, pare off skin and fat, fry the pieces in 
the butter, and let them take a nice colour; 
then drain the pieces, and trim and cut the 
bones. Prepare the vegetables: cut the car- 
rots in olive shapes, and the turnips like 
pigeons' eggs, peel the onions, and fry each 
lot in the butter until they have attained a fine 
colour, take up and drain. Pour away some 
of the butter, put in the flour, and fry a nut- 
brown colour ; then moisten with the stock, 
add the claret, bouquet (the clove of garlic 
must first be fried a little), etc. ; boil up while 
stii'ring, skim, put in the meat (seasoned), and 
cook over bright fire for about half an hour. 
Put the fried vegetables with the stew, and 
simmer gently till tender. When done and 
ready for table, dress the meat in the centre 
of a dish, surround it with groups of vege- 
tables; reduce the sauce a little, and strain 
carefully over all. 



with a sharp knife, and fill the space with sage 
and onions, chopped, and a little pepper and 
salt. Score the skin in slices, but do not cut 
deeper than the outer rind, cook thoroughly 
before a clear fire or in a moderate oven. 
Apple sauce and potatoes should be served 
with it. 

Souse. — Clean pigs' feet and ears thoroughly, 
soak them a day in salt and water, boil tender, 
and split them. They are good fried. To souse 
them cold, pour boiling vinegar over them, 
spiced with mace and peppercorns. Cloves 
give them a dark colour, but improve their 
taste. If a little salt be added, they will keep 
good pickled for a month or two. 

Braised Sweetbread. — Well wash the sweet- 
bread, soak in cold water for an hour, blanch 
for 10 minutes, and press slightly until cold ; 
then cut away the sinewy fat, and lard the 
sweetbread, place into a stewpan with vege- 
tables and stock, and cover with greased paper ; 
braise carefully from 20 to 30 minutes. Take 
up, and put into the oven to brown the bacon. 
Strain the gravy, and reduce to a good glaze. 
Dish the sweetbread on a block of fried bread, 
and pour the glaze over it ; garnish with a 
mixture of cooked ham or tongue, truffles, and 
mushrooms, cut in large dice and warmed in a 
little of the glaze. 

Veal Cutlets. — 6 cutlets cut from a very 
small neck of veal, 1 dessert-spoon chopped 
parsley, 6 small slices of raw ham, bread crumbs, 
2 ounces butter, salt and pepper, V2 lemon, 1 
egg. Trim the cutlets, flatten each with a 
wetted cutlet-bat, pare the sides neatly, and 
scrape the bones clean. Season each side with 
salt and pepper. Melt a little butter (about V2 
ounce), add to this half the chopped parsley, 
and bnish over the cutlets with this ; sprinkle 
a little lemon juice over each. Beat up the 
egg, dip each cutlet in egg and cover with 
white-bread crumbs. See that they are well 
crumbed, and use white (soft) bread cnimbs 
for this; the bread crumbs should be mixed 
with the remainder of the parsley and about 1 
teaspoon finely chopped lemon rind. Melt the 
remainder of the butter in a saut6-pan ; when 
hot put in the cutlets, and fry over a quick 
fire till each side has acquired a nice golden 
brown ; then put the pan in a slow oven for 
about 15 minutes (they must be well cooked 
and on no account underdone). Arrange a 
pur^e of peas in the centre of a dish in pyra- 
mid form, dress the cutlets round this with 
alternate slices of fried ham; pour a little 
demi-giac4 sauce or rich gravy round the base 
of the dish, and serve. The ham may be fried 
in the same pan as the cutlets. 

Roman Pie. — Line a large pie-dish, pre- 
viously buttered, with macaroni. Have ready 
some cooked cold meat, such as veal, rabbit, 
chicken, tongue, ham, or game, cut it tip rather 
smaU and place in layers in the pie-dish. Pour 
a little white or brown sauce over each layer, 
and season to taste with salt, pepper, and a 
little grated nutmeg. When the dish is full, 
pour over a good layer of rich bechamel, 
sprinkle over some grated parmesan cheese, 
and cover neatly with boiled macaroni ; pour 
a little melted butter over macaroni, and strew 
over some more grated cheese. Bake in a hot 
oven for about Mi hour. See that the surface 
is nicely browned, and serve at once. 



To Roast a Leg of Pork. — Choose a small 
leg of fine young pork ; cut a slit in the knuckle 

Be sure to demand the genuine ROYAL BaMng Powder, made by the Royal Baking Powder 
Company of New York, See facsimile of label on cover of tMs book. 



THE ROYAL BAKER AND PASTRY COOK 



37 



Scotch Collops. — ^ pound lean beef (steak), 
Mj small onion (finely minced), salt and pep- 
per, 1 ounce butter, Ms teaspoon flour, 1 gill 
stock. Mince or shred the meat finely, free 
from fat or skin. Melt the butter, fry the 
onion a nice colour, stii- in the flour, and cook 
a little longer, then add the minced meat, and 
lastly the stock. Season lightly with pepper 
and salt. Simmer gently for about 40 minutes. 
Dish up, surround the dish with toasted bread 
sippets or bread croiitons, and serve hot. 

Tripe, Fried. — Boil tripe tender and cut in 
pieces 3 or 4 inches square ; make batter of 1 
beaten egg, 4 tablespoons flour, and Mi pint 
mUk. Dip each piece of tripe in batter twice, 
lay in frying-pan and fry brown. Serve hot. 

f 

Relishes 

GOLDEN BUCK,— A "golden buck" is 
• merely a rarebit with the addition of a 
poached egg, which is put carefully on 
top before serving. 

Yorkshire Rarebit. — Same as "golden 
buck." only it has 2 thin sUces of broiled bacon 
on top instead of the egg. 

Welsh Rarebit. — Select richest and best 
American cheese, the milder the better, as 
melting brings out strength. To make 5 rare- 
bits, take 1 pound cheese, grate and put in tin 
or porcelain-lined saucepan ; add ale (old is 
best) enough to thin the cheese sufficiently, 
say about a wineglass to each rarebit. Place 
over fire, stir until it is melted. Have slice of 
toast ready for each rarebit (crusts trimmed) ; 
put a slice on each plate, and pour cheese 
enough over each piece to cover it. Serve 
while hot. 



Poultry 



To CLEAN POULTRY.— Use a lighted 
taper or piece of paper to singe the fowl. 
Untie feet, break bone, and loosen sinews 
just below the joint; pull out sinews and cut 
off the tips of the toes. Lay breast down, slit 
skin down backbone toward head ; loosen wind- 
pipe and crop and pull them out. Cut off neck 
close to body. Make small slit below end of 
breast-bone, put in the fingers, loosen intestines 
from backbone, take firm grasp of gizzard, and 
draw all out. See that inside looks clean, then 
wipe out with wet cloth. Wipe off skin with 
cloth. 

To Truss Poultry. — Fill inside with stuffing. 
(See Stuffings.) Have at least 1 yard fine twine 
in trussing-needle. Turn wings across back so 
that pinions touch. Run needle through thick 
part of wing under bone, through body and 
wing on other side. Press legs up against body, 
run needle through thigh, body, and second 
thigh, and tie firmly. 

To Roast Poultry.— Baste well with hot fat. 
Place on rack in roasting-pan and put in very 
hot oven. Roast 3 hours for 8-pound turkey, 
1 to l\<j hours for fowls, basting frequently. 
Keep oven very hot. If fowl is very large and 
heavy cover breast and legs with several thick- 
nesses paper to keep from burning. 



Ooose.— This requires keeping, the same as 
fowls, some days before cooking. The goose Is 
best in the autumn and early part of winter — 
never good in spring. What is called a green 
goose is four months old. It is insipid after 
that, though tender. Pick well and singe the 
goose, then clean carefully. Put the liver and 
gizzard on to cook as a turkey's. When the 
goose is ready for stuffing, chop 3 onions very 
fine, throw them into cold water, bring to the 
boil, then strain and add 2 tablespoons fresh 
bread crumbs, 1 teaspoon finely chopped sage, 
salt and pepper. When well mixed, stuff the 
goose with the mixture. Have ready a coarse 
needle and thread, and sew up the slit made for 
cleaning and introducing the stuffing. A full- 
grown goose requires from 2 to 2^4 hours. 
Roast it as a turkey, basting frequently. The 
gravy is prepared as for poultry, with the liver 
and gizzard. Apple sauce is indispensable 
with roast goose. 

Apple Sauce. — Peel, core, and slice tart ap- 
ples, stew in a small quantity of water until 
they break to pieces. Beat to a pulp with a 
good lump of butter and plenty of sugar. 

Roast Chicken — Select a medium-sized fat 
and tender chicken, singe and draw it, cut off 
the neck and part of the legs, wipe the inside 
with a damp cloth, and truss as usual for roast- 
ing. Wash the liver and heart, and put them 
in a baking-pan with a mirepoix, i.e., a small 
carrot, % turnip, 1 small onion, 3 or 4 thin 
slices of bacon, all cut up in dice. Season the 
chicken with pepper and salt, and place it on top 
of the mirepoix in the baking-tin, spread about 
an ounce of butter on top of the chicken, and 
cook in a hot oven for 20 minutes ; baste fre- 
quently. After this reduce the oven heat, and 
cook for another 20 minutes or so more slowly. 
When the chicken is done take up, untruss, 
place it on a dish, and keep hot. Pour off the 
fat from the baking-tin, add l\i gills of stock, 
boil this over the fire for a few minutes, season 
and colour to taste, strain, remove the fat if any 
is on the surface, pour a little around the 
chicken, and serve the remainder in a sauce- 
boat. Grarnish the dish with sprigs of crisp 
watercress. Bread sauce may be served if 
liked. 

Roast Crouse. — Singe, draw, and truss a 
brace of gi-ouse ; spread each bird with butter 
and wrap in a thin slice of fat bacon. Place 
in a roasting-pan, or suspend on the hook 
attached to the cross-bar, and roast in a brisk 
oven for 20 minutes. Baste frequently. If re- 
quired rather underdone allow 15 or 20 minutes 
only. When ready for serving, untruss the 
birds, dress them on croAtes of fried bread on a 
hot dish, garnish with watercress and fried 
bread crumbs. Serve with a boat of rich gravy. 

Bread Croutes. — Cut two slices of bread 
about an inch thick, pare off the crusts and 
shape neatly, oblong or oval, hollow out the 
centre a little so that the cavity will hold the 
birds nicely. Fry in deep fat (clarified dripping 
or butter) a golden colour. Drain carefully on 
paper or on a cloth, and fix them, by means of 
little batter or white of egg, on a dish ready for 
dressing the birds. 

Fricassee of Chicken. — Truss a young fowl 
for boiling and put it on to cook in a large stew- 
pan with 1 quart of hot water. Let it come to 
a boil slowly. When it reaches this point re- 



THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 



38 



THE ROYAL BAKER AND PASTRY COOK 



move the scum, and add a couple of stalks of 
celery, 3 or 4 sprigs of parsley, a bay-leaf, 2 
slices of onion, and a carrot. Season with salt 
and pepper. Simmer gently for ^4 hour, closely 
covered. As soon as done take it from the 
stock, untruss, and cut in neat joints. Make 
the sauce by cooking together in a saucepan 2 
tablespoons butter and 2 of flour for a few min- 
utes, but do not allow it to brown ; add slowly 
pint of the strained stock of the fowl ; boil 10 
minutes. Mix in another dish the yolks of 2 
eggs, 3 tablespoons milk, and a tiny pinch of 
cayenne pepper, and add this carefully to the 
hot sauce, stirring all the time. Let the sauce 
get thoroughly hot, but do not let it boil again ; 
add a teaspoon of lemon juice, and strain over 
the pieces of fowl. Dish up the cooked fowl (the 
skin may be removed if Uked) on a bed of cooked 
rice. Sauce over carefully, and serve very hot. 
The pieces of fowl must be allowed to get 
thoroughly hot in the sauce before dishing up. 

To Truss and Roast a Partridge or Pheas- 
ant. — Time, 25 or 30 minutes. Partridges 
should hang a few days. Pluck, draw, and 
wipe partridge ; cut off head, leaving sufficient 
skin on neck to skewer back ; bring legs close 
to breast, between it and side bones, pass 
skewer through pinions and thick part of 
thighs. Roast, and serve with fried bread 
crumbs, bread sauce, and gravy in tureens. 

To Bake a Turkey. — Let the turkey be 
picked, singed, and wiped dry. Inside and out ; 
cut off the neck, and legs to first joint. Stuff 
the breast of the turkey with sausage meat, 
and trim into shape. Cover the breast with 
slices of fat bacon and baste well with hot 
dripping, and put into a fairly hot oven. 
Baste frequently, and after the first Va hour 
cook gently. Time varies, according to size, 
from 2 to 3 hours. Serve with good g:i'avy, 
made from the giblets and a little good stock, 
and bread sauce. 

Fricasseed Chickens. — Clean and joint the 
fowls. Put into pot with V2 pound salt pork 
cut in strips, add cold water enough to cover 
them. Cover close and heat slowly to a gentle 
boil ; when fowls are full size and fairly tender, 
stew 1 hour or more after they begin to boU. 
When half cooked add ^2 chopped onion, 
parsley, and pepper, cover again 10 minutes. 
Stir 2 tablespoons flour into cold water, then 
into a cup of hot milk, and this in turn into 2 
beaten eggs, then put in 1 large spoon butter, 
and pour all into the saucepan ; mix well, boil 
well ; place chickens on the dish ; serve the 
gravy in a tureen. 

Chicken Pat^s.— Chop meat of cold chicken 
fine and season well. Make large cupful rich 
white sauce, and while on fire stir in 2 eggs, 
also a little chopped parsley, then chicken 
meat. Bring nearly to the boil. Have ready 
some patty-cases of good paste, baked quickly 
to light brown. Slip from pans while hot, fill 
with mixture, and set into oven to heat. Ar- 
range upon dish and serve hot. 

Chicken Pie. — Take 2 full-grown chickens, 
or more if small, disjoint them, cut backbone, 
etc., small as convenient. Simmer them with 
few slices of salt pork, in water enough to cover 
them, until half cooked, then take out breast 
bone. After they boil, and scum is taken off. 



put in a little onion cut very fine — not enough 
to taste distinctly, just enough to flavour a 
little ; rub some parsley very fine when dry, 
or cut fine when green ; this gives pleasant 
flavour. Season well with pepper and salt and 
2 ounces good fresh butter. Have liquid 
enough to cover chicken, then beat two eggs 
and stir in some sweet cream. Put into a pie- 
dish, cover with pastry, 3, and bake in a fairly 
hot oven. 

Stewed Chicken. — Prepare and cook 
chicken in the same manner as for chicken 
pie; just before chicken is quite done, pare 
quantity of potatoes, cut them in two, lay 
them on top of chicken, let them boil until 
done ; then take potatoes up on plate by them- 
selves, thicken with flour moistened with 
sweet milk, season with pepper, salt, and 
plenty of butter. 

Turkey Hash and Poached Eggs.— Cold 
fowl may be turned into liot breakfast dish as 
follows : Chop meat very flue, put Mi pint gravy 
into stewpan with little piece of butter rolled in 
flour, 1 teaspoon ketchup, some pepper and salt, 
and peel of Vi lemon, shred very fine ; put in 
turkey or chicken, and shake over clear fire till 
thoroughly hot. Above proportions are for 
cold turkey. Serve with poached eggs. 



^ 



Stuffings 



VEAL OR POULTRY STUFFING.— 3 
cups stale bread crumbs, 1 teaspoon salt, 
V2 teaspoon white pepper, 2 tablespoons 
chopped parsley, 1 cup finely chopped suet, 
legg. 

Chestnut or Celery Stuffing for Poultry. 

— V2 pint fine bread crumbs, 1 pint shelled and 
boiled French chestnuts or celery, chopped fine, 
salt, pepper, and chopped parsley to season, h*i 
cup melted butter. 

Oyster Stuffing for Poultry. — Substitute 
small raw oysters, picked and washed, for 
chestnuts in foregoing receipt. 

Sage and Onion Dressing, for Roast Pig 
or Roast Pork. — Time, 25 to 30 minutes. 2 
large onions, double the quantity bread crumbs, 
3 teaspoons chopped sage, 2 ounces butter, 1 
egg, pepper and salt. Boil onions in 2 or 3 
waters to take off their strong taste; then 
drain them, chop fine, mix with bread crumbs, 
minced sage, butter, pepper, and salt ; mix the 
whole with well-beaten yolk of an egg to bind it. 

Stuffing for Pork. — 3 large onions, parboiled 
and chopped, 2 cups fine bread crumbs, 2 table- 
spoons powdered sage, salt and pepper to taste. 

Stuffing for Qeese and Ducks. — 2 chopped 
onions, 2 cups mashed potato, 1 cup bread 
crumbs, salt, pepper, and powdered sage to 
taste. 

Stuffing for Tomatoes, Green Peppers, 
etc. — 1 cup dry bread crumbs, V3 teaspoon salt, 
V4 teaspoon pepper, 1 teaspoon onion juice, 1 
tablespoon chopped parsley, 2 tablespoons 
melted butter. Hominy, rice, or other cooked 
cereal may take the place of crumbs. 



Be sure to demand the genuine ROYAL Baking Powder, made by the Royal Baking Powder 
Company of New York. See facsimile of label on cover of this book. 



THE ROYAL BAKER AND PASTRY COOK 



39 



Sauces and Dressings 
for Meat 



BREAD SAUCE.— Vi pint milk, 2 ounces 
fresh bread crumbs, h^ ounce butter, 1 
very small onion, 1 clove, salt and pep- 
per. Simmer the clove, onion, and milk. Strain 
over the bread crumbs, return to the saucepan, 
simmer until it thickens, then add the butter. 
Season to taste, and serve. 

Brown Sauce. — 1 pint brown stock, 1% 
ounces butter, 1% ounces flour, 1 onion, 1 car- 
rot. Mi turnip, 1 strip of celery, salt, pepper. 
Peel and slice the onion and turnip, scrape and 
slice the carrot, cut the celery in strips. Make 
the butter hot in a stewpan, put in the pre- 
pared vegetables, fry them until they begin to 
change colour, then add the flour and fry 
slowly until the whole acquires a rich brown 
colour. Have ready the hot stock, pour it into 
the stewpan, stir until boiling, simmer 15 
minutes, then rub through a tammy cloth or 
fine sieve, reheat, season to taste, and use. 

Caper Sauce. — Vi pint melted butter sauce, 
1 good tablespoon capers. Cut the capers in 
two, add them and a little of the caper vinegar 
to the hot melted butter, and serve. 

Melted Butter Sauce. — IV2 ounces butter, 
1 ounce flour, about Mi pint cold water, a pinch 
grated nutmeg, salt. Put the butter into the 
saucepan, let it melt, stir in the flour, gradually 
add the water (if it is to be served with fish use 
fish stock in place of water), stir, and bring it 
gently to a boil ; add a pinch of salt and rather 
less than a pinch of grated nutmeg. This 
sauce is served with all kinds of fried, boiled, 
or grilled fish, etc. 

Hollandaise Sauce. — Cream M2 cup butter; 
add gradually 2 beaten egg yolks ; stir well. 
Add 1 tablespoon lemon juice, dash each of salt 
and cayenne. Add Mi cup boiling water and 
stir over boiling water till thick as boiled cus- 
tard. Serve immediately. 

Bechamel Sauce. — 1 tablespoon each of 
flour and butter, V2 cup each thin cream and 
white stock, — chicken or veal, — salt and pepper 
to taste. Prepare same manner as white sauce. 

Mushroom Sauce. — Make 1 cup brown 
sauce, using equal quantities stock and liquor 
from tinned mushrooms. Season, add 2 table- 
spoons chopped mushrooms, simmer 5 minutes. 

Mint Sauce. — 2 tablespoons finely chopped 
mint (green), 1 dessert-spoon moist sugar, 3 or 
4 tablespoons vinegar. Put the mint into a 
basin, add the sugar, and pour over a little 
warm water sufficient to dissolve the sugar ; 
cover and let cool ; then add the vinegar, stir 
well, and pour into a sauce-boat. 

Mayonnaise Sauce. — Yolks of 3 eggs, Mi 
pint best salad oil, V4 gill tarragon vinegar or 
French Orleans xanegar, % teaspoon salt. Mi 
teaspoon mustard (dry), 1 salt-spoon pepper. 
Put the yolks of eggs into a clean cold basin, 
add the salt, and stir on the ice or in a cool 
place with a wooden spoon, adding the oil very 
slowly; stir well for about 15 minutes; the 
mixture should then resemble a thick cream. 



Lastly add the mustard, pepper, and vinegar. 
Keep in a very cool place untU required. 

Onion Sauce. — i^pint white sauce, 1 me- 
dium-sized onion ; cut the onion in dice, cover 
with cold water, bring to the boU, strain off 
the water, and cover with fresh cold water; 
cook the onion until tender ; then drain, add 
to the hot white sauce, and serve. 

Oyster Sauce.— % pint white sauce, 12 
sauce oysters, 1 teaspoon lemon juice. Beard 
the oysters ; simmer the beards in the oyster 
liquor and a little water for 15 minutes, then 
strain and add the liquor to the sauce. Cut 
the oysters in two ; add them to the hot sauce ; 
let them remain 3 or 4 minutes without boil- 
ing, then add the lemon juice ; season to taste, 
and serve. 

Shrimp Sauce. — Mi pint of white sauce, ^4 
pint of picked shrimps, a few drops of essence 
anchovy, cayenne. Add the shrimps to the 
hot sauce ; simmer a few minutes, then put iu 
the anchovy essence ; add cayenne to taste, 
and serve. 

Salad Dressing. — Beat 4 eggs light ; add 1 
tablespoon mixed mustard, M> teaspoon salt, 5 
tablespoons vinegar, a little cayenne pepper; 
mix well, then stand in dish filled with boiling 
water ; when warmed through add tablespoon 
butter ; cook until little thicker than custard, 
stirring constantly. If desired it may be boiled 
until thicker, then thinned with milk or cream. 

Sauce for Wild Ducks, Teal, etc.— Take 
proper quantity of good stock, pepper and salt 
to taste ; squeeze in the juice of 2 good oranges, 
add a little red wine ; let wine boil some time 
in the gravy. 

Sauce Piquante. — To 1 cup brown sauce 
add 1 tablespoon each of chopped capers and 
pickles and simmer 5 minutes. 

Sauce Tartare. — Make 1 cup mayonnaise. 
Chop very fine 1 tablespoon each of capers, 
olives, green ciicumber pickle, and parsley. 
Press in a cloth till quite dry. Blend gradually 
with the mayonnaise. For fried or broiled fish. 

Tomato Sauce. — Put into a stewpan 1 ounce 
of slices of bacon, 1 ounce butter, and a finely 
chopped onion ; fry a little, and add about 1 
pound of ripe tomatoes freed from stems and 
cut in slices ; stir over the fire a little longer, 
then add 1 ounce of flour previously mixed 
with a little cold stock or gravy. Stir in grad- 
ually 3 parts ©f a quart of stock, add a few 
peppercorns, a few sprigs of savoury herbs and 
parsley ; allow all to simmer for half an hour. 
Remove the herbs, rub through a sieve, return 
to the stewpan, season with salt, a pinch of 
castor sugar, and pepper ; finish with a pat of 
fresh butter, and serve as required. 

Note. — A tablespoon of double cream might 
be used instead of butter, but the sauce should 
not be allowed to boil again after the butter or 
cream as a finish has been added. 

White Sauce. — 1 ounce butter, 1 ounce 
flour, half a bay-leaf. Mi pint milk, M2 gill white 
stock, salt and white pepper. Melt the butter 
in a small saucepan, stir in the flour, and cook 
for a few minutes without allowing the flour 
to brown, dilute with the milk, stir till it boils, 
then add the stock and bay-leaf, and simmer 
for at least 10 minutes. Remove the bay-leaf, 
season to taste, and strain. 



THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 



40 



THE ROYAL BAKER AND PASTRY COOK 



Salads 

CELERY SALAD.— 2 bunches celery, 1 
tablespoon salad oil, 4 tablespoons vin- 
egar, 1 small teaspoon fine sugar, pepper 
and salt to taste. Wash and scrape celery; 
lay in ice-cold water until dinner-time. Then 
cut in inch lengths and add to the above sea- 
soning. Stir well together with fork, and 
serve in salad-bowl. 

Chicken Salad. — Cut meat from the cold 
chicken ; add equal quantity of shredded let- 
tuce; cut chicken in narrow strips 2 inches 
long, mix in bowl, and prepare following dress- 
ing: Beat yolks of 2 eggs, salt lightly, and 
beat in, few drops at a time, 4 tablespoons 
salad oil. The mixture should be thick as 
cream. Pour over meat and lettuce. Stir up 
with fork (silver, if you have it). Serve in 
salad-bowl. 

Lobster Salad. — Split the lobster length- 
wise, remove all the meat and cut it in dice. 
Havereadysomemayonnaise sauce, andlettuce, 
well washed and either broken or cut in small 
pieces. Arrange in alternate layers in a salad- 
bowl. Season each layer with salt and pepper, 
and spread on a little mayonnaise sauce. Gar- 
nish with hard-boiled eggs, gherkins, capers, 
and fillets of anchovy. 

Tomato Salad. — Peel tomatoes with sharp 
knife. Slice and lay into salad-bowl. Make 
dressing as follows : Work up salt-spoon each of 
salt, pepper, and fresh-made mustard with 2 
tablespoons of salad oil, adding only a few drops 
at a time, and, when thoroughly mixed, whip 
in with a beaten egg 4 tablespoons of vinegar ; 
toss up with fork. 

Cucumber and Onion Salad. — Peel cucum- 
bers and lay into ice- water 1 hour ; do same with 
onions in another bowl. Then slice them in 
proportion of 1 onion to 3 large cucumbers ; ar- 
range in salad-bowl, and season with vinegar, 
pepper, and salt. 

Potato Salad. — Slice Vs dozen large cold 
boiled potatoes ; put into salad-dish and season 
as follows: 2 tablespoons best salad oil; add 
Vis teaspoon sugar, same of pepper, made mus- 
tard, and salt, and about same of celery salt 
added improves salad greatly. Rub to smooth 
paste, and whip in, teaspoon at a time, 5 table- 
spoons best vinegar. When thoroughly mixed 
pour upon salad and serve. 

Lettuce Salad. — Rinse some cabbage or Cos 
lettuces ; drain and dry thoroughly ; break the 
leaves in convenient pieces. Prepare a dress- 
ing with finely chopped garden-cress, tarragon, 
chervil, yolks of 3 hard-boiled eggs rubbed 
through a fine sieve, 2 tablespoons of salad oil, 
1 of tarragon vinegar, and a little French mus- 
tard. Work all until smooth, and lastly add the 
lettuce, and serve. 



Omelets 

OMELET (Plain).— 4 eggs, H^ ounces 
butter, 2 tablespoons milk, a pinch of 
salt. Add the salt to the eggs and beat 
them thoroughly, then stir in the milk. Melt 



the butter in the pan and skim well. Pour in the 
eggs and stir with a spoon until they begin to 
set, then draw quickly to the side of the pan 
with the spoon, in a half -moon shape. Tilt the 
pan, brown the under side, then turn the omelet 
over and slightly brown the other side. Serve 
quickly. Parsley, finely chopped onion, sugar, 
and many other seasonings and flavourings may 
be added to the eggs before cooking. 

Kidney Omelet. — Proceed as directed in pre- 
ceding receipt, but instead of drawing the egg 
mixture to the side of the pan, fry it as a pan- 
cake. When ready, slip on a hot dish, place 
the kidney on one half, fold the other half over, 
and serve quickly. To prepare the kidney : 
Take 2 sheep's kidneys, skin, cut in dice, fry 

5 minutes in a little hot butter. Season with 
salt and pepper, and use as directed. Or, mix 
with the eggs after frying and make as plain 
omelet. 

Omelette Souffle. — Break 6 eggs, separat- 
ing the yolks and whites; beat 4 of the yolks, 
mix vdth them 1 teaspoon ilour, 3 tablespoons 
of powdered sugar, very little salt, flavour 
with essence lemon or any other flavours that 
may be preferred. Whisk the whites of the 

6 eggs to firm froth ; mix them lightly with 
yolks ; pour the mixture into a greased pan or 
dish; bake in quick oven. When well risen 
and lightly browned on the top it is done ; roll 
out in dish, sift pulverized sugar over, and 
send to table. You can also pour some rum 
over it, and set it on fire, as for an omelette 
au rhum. 

French Omelet. — Take 4 eggs, separate the 
yolks from the whites. Beat the whites to a 
snow on a dinner-plate ; then beat the yolks 
in small basin with sugar to taste ; then add a 
small pinch of Royal Baking Powder, 3 large 
tablespoons flour, and milk enough to make a 
thin batter. Then pour into an omelet-pan, 
previously heated and greased. Spread the 
white over the top. Fry by holding high 
above the fire till set brown on the top ; double 
over and serve hot with jam. 

Ham Omelet. — Proceed as directed for kid- 
ney omelet. 

Tomato Omelet. — Proceed as directed for 
kidney omelet. 



Toast 

ZWIEBACK.— ^<2 pound flour, ^<>pintmilk, 
2 eggs, % pound butter, 3 heaped tea- 
spoons Royal Baking Powder, ^ teacup 
sugar, and 1 teaspoon salt. Sieve together 
flour and baking powder. Rub in the butter, 
sugar, and salt, adding the eggs 1 at a time ; 
then add milk and flour gradually, making a 
nice batter — not too stiff ; pour into well-but- 
tered, low cake-pan, bake in moderate oven 
about V2 hour. When done, take carefully 
out of pan and let cool. On the following day 
cut with sharp knife in slices about % inch 
thick, and toast in moderate oven. 

Poached Eggs on Toast. — 4 thin slices of 
unfermented Graham bread, butter, salt, 
vinegar, 8 eggs, parsley. Toast bread lightly, 
cut off crust, divide in half, and butter. Mean- 
while have a shallow stewpan % full of water, 



Be sure to demand the genuine ROYAL Baking Powder, made by the Royal BaMng Powder 
Company of New York. See facsimile of label on cover of this book. 



THE ROYAL BAKER AND PASTRY COOK 



41 



large pinch salt, 1 teaspoon vinegar, and 2 
sprigs parsley tied in a bouquet ; when water 
boils drop in eggs, 1 at a time ; at once set 
stewpan where it will not boil. Allow eggs to 
simmer 2 minutes, gently take them up with 
skimmer, lay each one on piece of toast. Serve 
garnished with lettuce leaves. 

Anchovy Toast. — i lunch rolls, butter, 6 
anchovies, ^ pint cream, yolks 3 eggs, salt. 
Remove tops and bottoms from rolls, very thin, 
split in 2 slices, toast, and butter. Wash and 
remove bones from anchovies, chop exceed- 
ingly fine, spread on 4 of the pieces of toast ; 
cover with remainder, arrange on a dish, and 
pour over custard prepai'ed from cream and 
egg yolks in the following manner: Place 
cream and little salt into small tin, which put 
into saucepan containing boiling water ; soon 
as cream comes to boiling point stir in yolks, 
which have been beaten with a little cream. 
Place over fire until it thickens and use as 
directed. 



Vegetables 



HINTS ON COOKING VEQETABLES.— 
First, have them fresh as possible. 
Summer vegetables should be cooked 
on same day they are gathered. Second, look 
them over and wash well, cutting out all de- 
cayed or unripe parts. Third, lay them, when 
peeled, in cold water for some time before 
using. Fourth, always let water boil before 
putting them in, and continue to boU until 
done. 

Turnips. — Should be peeled, and boiled from 
40 minutes to an hour. 

Beets. — BoU from 1 to 2 hours ; then put 
into cold water and slip skin off. 

Spinach.— Boil 20 minutes. 

Parsnips. — Boil from 30 to 40 minutes. 

Onions. — Best boUed in 2 or 3 waters, add- 
ing milk the last time. 

String Beans. — Should be boiled 1 hour. 

Shell Beans. — Require V2 hour to an hour. 

Green Corn. — Boil 20 or 30 minutes. 

Green Peas. — Should be boiled in little water 
as possible ; boil 20 minutes. 

Asparagus. — Same as peas ; serve on toast. 

Cabbage. — Should be boiled from V^ hour to 
1 hour in plenty of water ; salt while boiling. 

Asparagus on Toast. — Cut stalks of equal 
length, rejecting woody portions and scrap- 
ings, the whiter parts retained. Tie in bunch 
with soft tape and cook about 30 minutes if of 
fair size ; if small, 20 minutes. Have ready 6 
or 8 slices nicely toasted bread. Drain the as- 
paragus ; untie, and arrange on toast. Pepper 
and salt to taste. 

Lima Beans. — Put a pint of beans in boil- 
ing salted water enough to cover. Cook until 
tender, then drain them. Melt a piece of 
butter the size of an egg, and mix an even tea- 
spoon of flour with it. Add a little stock, make 
a smooth sauce, cruse water instead. Put the 
beans into the sauce and set them at the side 
of the fire for 15 minutes. Just before serving 
add tablespoon of chopped parsley, and season 
to taste with salt and pepper. 



Buttered Parsnips. — Boil tender and 
scrape ; slice lengthwise. Put 3 tablespoons 
butter in a saucepan, with pepper, salt, and a 
little chopped parsley. When heated put in 
the parsnips. Shake and turn until mixture 
boils, then lay the parsnips in order upon a 
dish, and pour the butter over them and serve. 

To Boil Parsnips.— 1 large spoonful of salt 
to V3 gallon of water. If parsnips are young 
they require only to be scraped before boOing ; 
old ones must be peeled and cut in quarters. 
Put them into a stewpan of boiling salt and 
water. Boil them quickly until tender, take 
them up, drain them, and serve them on a 
vegetable-dish. Time, 30 to 40 minutes. 

Fried Onions. — Peel, cut across so as to form 
undivided rings. Flour them, fry 5 or 6 min- 
utes in hot fat. Drain, dredge with salt and 
pepper, and serve with beefsteak. 

Baked Macaroni. — Break % pound maca- 
roni in pieces an inch long, cook in boiling 
water, slightly salted, 20 minutes. Drain, and 
put a layer in bottom of a greased bake-dish, 
upon this some grated cheese and tiny bits of 
butter, then more macaroni, and so on, filling 
dish, with grated cheese on top. Moisten with 
a little milk and salt lightly. Cover and bake V2 
hour ; brown, and serve in the dish in which it 
is baked. 

Boiled Artichokes. — Soak the artichokes, 
wash them in several waters ; cut stalks even, 
trim away lower leaves and ends of the others ; 
boil in salted water with tops downwards ; let 
them remain until leaves can be easily drawn 
out. Before serving remove the choke and 
serve with oiled butter. 

Cauliflower. — Plunge a head of cauliflower 
into salt water several times to remove any in- 
sect. Boil 10 minutes in salt water, drain on 
sieve, put cauliflower into buttered dish. Melt 
piece of butter size of an egg; add to it 1 ta- 
blespoon flour, stir on the fire 1 minute ; add 
gill of milk, a quantity of grated cheese, pepper 
and salt. Stir this sauce till it boils. Pour 
over the cauliflower, sprinkle over it a few 
browned bread crumbs, set it in moderate oven 
for a few minutes to brown. 

Potatoes, Lyonnaise. — ParboU a dozen or 
more potatoes and set aside to get perfectly 
cold. When ready to cook them, heat some 
butter or good di-ippingin frying-pan ; fry in it 
1 small onion, chopped fine, until it begins to 
change colour. Then put in potatoes, cut in 
dice, not too thick or broad. Stir well and 
cook 5 minutes, taking care potatoes do not 
break to pieces. They must not brown. Put 
in some minced parsley just before taking up. 
Drain dry by shaking in a heated colander. 
Serve very hot. 

Potatoes, Stewed.— Pare and cut in strips 
lengthwise, cover with boiling water, and stew 
20 minutes. Pour off nearly all the water, put 
in a cup of cold milk with salt, bring to the 
boil, and serve. 

Potato Croquettes.— Season cold mashed 
potatoes with pepper, salt, and nutmeg. Beat 
to cream, with 1 tablespoon melted butter to 
every cup of potato. Add 2 or 3 beaten eggs 
and some minced parsley. Roll in small balls ; 



THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 



42 



THE ROYAL BAKER AND PASTRY COOK 



dip into beaten egg, then into bread crumbs ; 
fry in hot lard. 

Saratoga Potatoes.— Take good potatoes; 
pee! and slice very thin with potato-slicer, let 
stand in cold salt and water for V^ hour ; dry 
them, and fry in boiling-hot lard, taking out 
soon as they are crisp and brown. 

Here are Three Ways to Prepare Pota= 
toes for Breakfast. — First, boil some small 
potatoes in their jackets. The moment they are 
done take them out of the water. Do not allow 
them to become soft, as they will not keep their 
shape. Remove the skins ; have some lard, 
very hot, as for fried cakes ; drop the potatoes 
into it and fry till brown, turning them gently 
from side to side. The next way is to heap 
mashed potatoes on a small baking-dish ; shape 
them like a pyramid and smooth perfectly ; 
then cover with a well-beaten egg, and set into 
the oven to brown. Still another way is to 
make little cakes of cold mashed potatoes; 
flour your hands well, and put on as much 
flour as will stick on the outside of the cakes ; 
scatter flour on the plate on which you lay 
them ; fry them brown in butter. 

* Fried Tomatoes.— Cut tomatoes in slices 
without skinning ; pepper and salt them ; then 
sprinkle a little flour over them and fry in butter 
until brown. Take them out, put on a hot 
dish, and pour milk or cream into the butter 
and juice. When boiling hot pour over tomar 
toes. 

Stuffed Tomatoes. — Get them as large and 
firm as possible ; cut a round place in top of 
each, scrape out all the soft parts; mix with 
stale bread crumbs, onions, parsley, butter, pep- 
per, and salt ; chop very fine, and fill tomatoes ; 
carefully bake in moderately hot oven ; put a 
little butter into pan ; see that they do not burn 
or become dry. 

Stewed Tomatoes with Onion and Bread. 

— Empty a tin of tomatoes into a saucepan, 
place over fire, and when hot add small onion 
sliced, with pepper, salt, and a little sugar. 
Stew 20 minutes, and add 1 tablespoon butter 
and a good handful bread crumbs. Simmer 5 
or 10 minutes, and pour out. 

Stewed Tomatoes, Plain. — Open a tin of 
tomatoes an hour before cooking them and 
turn them into a bowl ; leave out cores. Cook 
always in a steel or enamelled saucepan ; iron 
injures both colour and flavour. Stew gently 
for 40 minutes ; season to taste with salt, 
pepper, and, if preferred, a little sugar, and 1 
tablespoon butter. Cook gently, uncovered, 10 
minutes longer, and turn into a deep dish. 

Spinach with Eggs. — Boil spinach in the 
smallest quantity possible of hot water, salted, 
for 20 minutes. Drain and press out the water. 
Chop fine; put back over the fire with 1 table- 
spoon butter and 1 teaspoon sugar with salt 
and pepper to taste ; also a little nutmeg. Beat 
until hot and smooth; turn into a hot deep 
dish, and cover with nicely poached eggs. 

Green Peas.— Shell the peas and wash well 
in cold water. Cook in boiling water for 25 
minutes. A lump of sugar will be a pleasant 
addition to market peas. Drain well ; stir in a 
lump of butter, and pepper and salt. Serve 
hot. 



Canned Peas.— Open tin of peas 1 hour be- 
fore cooking them. When ready for them, 
put on in a milk-saucepan (or one saucepan 
within another) of hot water. If dry add cold 
water to cover them, and stew about 10 min- 
utes. Drain ; stir in a lump of butter, pepper 
and salt. 

Rice, Boiled.— Wash well and cook in boil- 
ing salted water, shaking up from time to time 
until the water is nearly all absorbed, and the 
rice soft, with every grain distinct ; put a good 
piece of butter on the top after it is dished. 

Boiled Onions. — Clean off top and root; 
skin and cook 15 minutes in boiling fresh wa- 
ter; salt slightly and boil untU tender all 
through; drain, butter well, add pepperand salt. 

String Beans. — Top and tail, and with a 
sharp knife strip off the strings on both sides ; 
cut in short pieces, and cook about 1 hour in 
boiling water and a little salt ; drain well ; heap 
upon a hot dish ; butter freely and season to 
taste. 

Boiled Haricot Beans. — Soak all night, 
and in the morning change the cold water for 
lukewarm ; let stand in this 2 hours ; drain off, 
and put them to boil in cold water, vdth a piece 
of fat salt pork 2 inches square. Cook slowly 
until soft ; take out the pork ; drain the beans 
well ; season with pepper, and serve. 

Beets. — Use care in cutting off the tops and 
washing them not to break the skins, or their 
colour will be drawn out by the water. Cook 
in boiling water 1 hour. Scrape, slice, and add 
salt, pepper, and butter, and pour a few spoons 
of boiling vinegar upon them after they are 
dished. 

Rice Croquettes. — 1 cup cold boiled rice, 
1 teaspoon sugar, and half as much salt, 1 tea- 
spoon oiled butter, 1 egg beaten light, enough 
mUk to make the rice into stiff paste, sweet 
lard for frying. Work rice, butter, egg, etc., 
into an adhesive paste, beating each ingredient 
thoroughly into the mixture. Flour your hands 
and make the rice in oval balls. Dip each into 
beaten egg, then into flour, and fry in boiling 
lard, a few at a time, turning each with great 
care. When the croquettes are of a good 
brown, take out with a -wire spoon and place 
on paper to drain. Serve hot, with sprigs of 
parsley laid about them, in an uncovered dish. 

Pickles 

USE glass bottles for pickles, also wooden 
knives and forks in preparation of them. 
PiU bottles 3/4 full with articles to be 
pickled, then fill bottles with vinegar. Use 
saucepans lined with earthenware or stone 
pipkins to boil vinegar in. 

Chow Chow. — 1 quart large cucumbers, 1 
quart small cucumbers, 2 quarts onions, 4 heads 
cauliflower, 6 green peppers, 1 quart green to- 
matoes, 1 gallon vinegar, 1 pound mustard, 2 
cups sugar, 2 cups flour, 1 ounce turmeric. Put 
all into salt and water one night ; cook all the 
vegetables in brine until tender, except large 
cucumbers. Pour over vinegar and spices. 



Be sure to demand the genuine ROYAL Baking Powder, made by the Royal Baking Powder 
Company of New York. See fa(»imile of label on cover of this book. 



THE ROYAL BAKER AND PASTRY COOK 



43 



Pickling Cauliflowers.— Take whitest and 
closest cauliflowers in bunches; spread on 
earthen dish, cover them with salt, and let 
stand 3 days to draw out all the water. Then 
put into jars, pour boiling salt and water over 
them, let stand overnight ; then drain with a 
hair sieve and put into glass jars ; fill up jars 
with vinegar ; cover tight. 

French Pickles. — 1 peck green tomatoes, 
sliced ; 6 large onions, a teacup salt thrown 
on overnight. Drain thoroughly, boil in 2 
quarts water and 1 quart vinegar 15 or 20 
minutes ; drain in colander ; then take 4 quarts 
vinegar, 2 pounds moist sugar, % pound white 
mustard seed, 2 tablespoons cloves, 2 table- 
spoons cinnamon ,^2 tablespoons ginger, 2 table- 
spoons ground mustard, 1 teaspoon cayenne 
pepper ; put all together, cook 15 minutes. 

Piccalilly. — 1 peck green tomatoes, sliced; 
Ml peck onions, sliced ; 1 cauliflower, 1 peck 
small cucumbers. Leave in salt and water 24 
hours ; then put into kettle with handful 
scraped horseradish, 1 ounce turmeric, 1 ounce 
cloves (whole), ^]pound pepper (whole), 1 ounce 
cassia buds or cinnamon, 1 pound white mus- 
tard seed, 1 pound English mustard. Place in 
kettle in layers, and cover with cold vinegar. 
Boil 15 minutes, constantly stirring. 

Pickled Red Cabbage. — Slice it into a col- 
ander, sprinkle each layer with salt ; let it drain 
2 days, then put into ajar, pour boiling vinegar 
enough to cover, put in a few slices of red beet- 
root. Choose purple red cabbage. Those who 
like flavour of spice wiU boil it with the vinegar. 
Cauliflower cut in bunches, and thrown in after 
being salted, will look red and beautiful. 

To Pickle Tomatoes. — Always use those 
that are thoroughly ripe. The small round 
ones are decidedly the best. Do not prick them, 
as most books direct. Let them lie in strong 
brine 3 or 4 days, then put down in layers in 
jars, mixing with small onions and pieces of 
horseradish. Then pour on vinegar (cold), 
which should be first spiced; let there be a 
spice-bag to throw into every pot. Cover care- 
fully, and set by in cool place, full month be- 
fore using. / , 

Spiced Fruits. — These are also called sweet 
pickled fruits. For 4 pounds prepared fruit 
allow 1 pint vinegar, 2 pounds moist sugar, Mi 
cup whole spices — cloves, allspice, stick cin- 
namon, and cassia buds. Tie spices in thin 
muslin bag, boil 10 minutes with vinegar and 
sugar. Skim, add fruit, cook till tender. Boil 
down syrup, pour over finiit in jars, and seal. 
If put in stone pots, boil syrup 3 successive 
mornings and pour over fruit. Currants, 
peaches, grapes, pears, and berries may be 
prepared in this way, also ripe cucumbers, 
muskmelons, and watermelon rind. 

Tomato Ketchup.— 1 gallon tomatoes 
(strained), 6 tablespoons salt, 3 tablespoons 
black pepper, 1 tablespoon cloves, 2 tablespoons 
cinnamon, 2 tablespoons allspice, IMi pints 
vinegar ; boil down Mi. 1 peck tomatoes will 
make 1 gaUon strained. 

Green Tomato Ketchup.— 1 peck green to- 
matoes, 1 dozen large onions, ^ pint salt; slice 
tomatoes and onions. To layer of these add 
layer of salt ; let stand 24 hours, then drain. 
Add \!i pound mustard seed, 3 dessert-spoons 



sweet oil, 1 ounce allspice, 1 ounce cloves, 1 
ounce ground mustard, 1 ounce ground ginger, 
2 tablespoons black pepper, 2 teaspoons celery 
seed, 1/4 pound moist sugar. Put all in pre- 
serving-pan, cover with vinegar, and boil 2 
hours, fi 

Walnut Ketchup:— Take green walnuts be- 
fore the shell is formed (usually in a proper 
state early in August). Grind them or pound 
them in an earthen or marble mortar. Squeeze 
out the juice through a coarse cloth, and add to 
every gallon of juice 1 pound of anchovies, 1 
pound salt, 4 ounces cayenne pepper, 2 ounces 
black pepper. 1 ounce each ginger, cloves, and 
mace, and the root of 1 horseradish. Boil 
all together till reduced to Mi the quantity. 
Pour off, and when cold bottle tight. Use in 3 
months. 

Cookery for the Sick 

FOOD FOR THE SICK.— Always prepare 
food for the sick in the most dainty and 
appetizing manner. In sickness the 
senses are unusually acute, and far more sus- 
ceptible to carelessness, negligence, and mis- 
takes in the preparation and serving of food 
than when in health. Special wants of the 
body show themselves in special cravings for 
certain articles of food. These should be 
gratified when possible. 

Infants' Food. — Let 1 quart of milk stand 
overnight; skim off the cream, and upon it 
pour 1 pint boiling water. In 1 quart water let 
1 tablespoon oatmeal boU about 2 hours and 
then strain. To 1 gill of the cream and water 
add 2 tablespoons of the oatmeal water. Sweeten 
it when given. This receipt comes from an ex- 
perienced nurse and has been well tested. 

Beef Tea. — To every pound of beef, cut fine 
(not chopped), add 1 pint cold water, and let 
stand 2 hours ; then place over a slow fire, or 
on the extreme back part of a range, where 
it may heat through very gradually ; then pull 
forward where it may come quickly to a simmer, 
or just below the boiUng point. Stir thoroughly 
at intervals of about 10 minutes. In 2 hours 
from time it is placed over the fire it may be 
considered done, although no harm will be done 
if it remains % hour longer, provided it does 
not boil ; strain through a strainer into an 
earthen bowl. If it has been properly cooked 
and not allowed to boU or get hot too quickly, 
there will remain but little sediment from the 
straining. If, on the other hand, these rules 
have not been observed, the body and sub- 
stance of the meat will remain in the strainer, 
leaving a thin, watery mixture of little value. 
Only practice and watchful care will enable 
the cook to bring the beef tea up to the boiling 
point without letting it boil. This is the test 
of the article. Do not salt while cooking, as 
that caiises it to separate. 

Calf's Feet Jelly.— Boil 2 calf s feet, well 
cleaned, in 1 gallon water until reduced to 1 
quart, then pour into a pan. When cold skim 
off all the fat and take up the jelly, leaving 
what settling may remain at the bottom. Put 
the jelly into a saucepan. Pour over it 1 pint 
good sherry or Madeira wine. Mi pound white 



THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 



44 



THE ROYAL BAKER AND PASTRY COOK 



sugar, and the juice of 4 lemons. Add the 
whites and shells of 3 eggs, the former stiffly 
whipped and the shells well washed. Stir all to- 
gether thoroughly, place on lire, and let boil a 
few minutes. Pour into a large flannel bag, 
and repeat this until it runs clear ; then have 
ready a large china basin, and drop into it 
some lemon peel cut as thinly as possible. 
Let the jelly run into the basin; the lemon 
peel will not only give it a nice colour, but also 
a pleasant flavour. Fill the glasses and it will 
be ready to use. 

Egg on Toast. — Brown a slice of bread 
nicely, and whUe doing this break an egg into 
boUing water, and let it stand over the fire till 
the white hardens. Butter the toast, take up 
the egg with a skimmer, lay it on the toast, 
and serve. 

Flaxseed Tea. — Upon an ounce of unbruised 
flaxseed and a little pulverized liquorice root 
pour a pint of boiling (soft or rain) water, and 
place the vessel containing these ingredients 
near, but not on, the fire for 4 hours. Strain 
through a linen cloth. Make it fresh every 
day. An excellent drink in fever accompanied 
by a cough. 

Mint Tea.— Into an earthen vessel put a 
handful of the young shoots of mint, pour 
over them boiling water, cover closely, and set 
near the fire for an hour. Other herb teas are 
made in the same way. Mint tea is useful in 
allaying nausea and vomiting. 

Mutton Broth.— 3 pounds of lean mutton, 2 
turnips, 1 carrot, 2 onions, 1 bunch parsley, 3 
quarts water. BoU meat, cut in strips, and the 
vegetables, sliced, in the water 2^2 hours. The 
water should be reduced Vs. Strain, return 
the broth to the saucepan, with the vegetables, 
and the meat cut in small pieces. Rice, barley, 
or sago is often added to mutton broth. 

Scotch Broth. 

Soups, Etc. 



■See under heading of 



Wine Whey.— 1 pint sweet milk ; boil and 
pour sherry wine into it until it curdles ; then 
strain and use the whey. 

To Make Gruel.— Time, 10 minutes. 1 ta- 
blespoon patent groats, 2 tablespoons cold wa- 
ter, 1 pint boiling water. Mix groats with cold 
water till smooth ; then pour boiling water on 
them, stirring all the time. Then set over fire 
tn clean saucepan, and boil for 10 minutes. 
Sweeten to taste, and serve. 

Wine Posset.— In a pint of milk boil 2 or 3 
slices of bread. When soft remove from the 
fire, add a little grated nutmeg and 1 teaspoon 
of sugar ; then pour into it slowly Mi pint of 
sweet wine and serve with toasted bread. 



Candies 



should be put in when candy is almost done. 
Flavours are more delicate when not boiled in 
candy, but added afterward. 

Butter Scotch.— 2 cups sugar, 2 tablespoons 
water, 1 ounce of butter. Boil without stirring 
until it hardens on a spoon. Pour on buttered 
plates to cool. 

Cream Candy. — 1 pound loaf sugar, 3 table- 
spoons vinegar, 1 teaspoon lemon essence, 1 
teaspoon cream tartar. Add little water to 
moisten sugar, boil until brittle. Put in the 
essence, then turn quickly out on buttered 
slab or plate. When cool, pull until white, 
and cut in squares. 

Cream Walnuts.— 2 cups sugar, % cup 
water. BoU without stirring until it will spin 
a thread ; flavour with vaniUa essence. Set 
into dish containing cold water; stir briskly 
untU white and creamy. Have walnuts shelled ; 
shape the cream into small balls; press ^ a 
walnut on either side, and drop into sieved 
granulated sugar. For cream dates, take fresh 
fruit, remove stones, and fill centre with this 
same cream, then drop into sugar. 

Candied Popcorn. — Put into an iron kettle 
1 tablespoon butter, 3 tablespoons water, 1 
teacup white pulverized sugar. Boil until 
ready to candy, then throw in 3 quarts of 
nicely popped corn. Stir briskly till candy is 
evenly distributed over corn. Take kettle from 
fire, stir until it is cooled a little and you have 
each grain separate and crystallized with 
sugar, taking care that corn does not burn. 
Nuts of any kind may be prepared in same 
way. 

Cocoanut Cream Candy. — 1 cocoanut, Hfe 
pounds granulated sugar. Put sugar and 
milk of cocoanut together, heat slowly until 
sugar is melted ; then boil 5 minutes ; add 
cocoanut (finely grated), boillO minutes longer, 
stir constantly to keep from burning. Pour 
on buttered plates, cut in squares. Will take 
about 2 days to harden. Use desiccated cocoa- 
nut and water, to take the place of fresh 
cocoanut and milk, when the latter cannot 
be had. 

Honey Candy. — 1 pint white sugar, water 
enough to dissolve it, and 4 tablespoons honey. 
Boil until it becomes brittle on being dropped 
into cold water. Pull when cooUng and cut in 
convenient pieces. 

Chocolate Caramels. — 2 cups molasses or 
glucose, 1 cup moist sugar, 1 cup cream or milk, 
^ pound chocolate, V2 ounce butter. Beat all 
together ; boil until it thickens in cold water ; 
turn into large, well-buttered flat tins. When 
nearly cold, cut in small squares. 

ice Cream Candy. — 3 cups sugar, crushed 
or cut loaf, a little less than % cup vinegar, IMi 
cups of cold water, piece of butter size of a 
walnut, flavour with vanilla essence. Boil 
until it hardens, then pull until white, and 
cut up. 



GRANULATED sugar is preferable. 
Candy should not be stirred while 
boiling. Cream tartar should not be 
added untU syrup begins to boil. Butter 

Be sure to demand the genuine ROYAL Baking Powder, made by the Royal Baking Powder 
Company of New York. See facsimile of label on cover of tliis book. 

LofC. 



Molasses Candy. — 3 cups yellow coffee or 
candy sugar, 1 cup molasses, 1 cup water, Mi 
teaspoon cream tartar, butter size of a walnut. 
Follow directions for cream candy. 



Royal Baking Powder* 

ROYAL BAKING POWDER CO., NEW-YORK, MANUFACTURERS. 

Qualities Possessed by it Specially Requisite in the 
English Climate: 

THE Royal Baking Powder, being sold and shipped to every country In the 
world, is specially prepared by its manufacturers (the Royal Baking Powder 
Co., of New-York) to retain its strength and freshness under the variable tem- 
perature and moisture of every climate. 

No other baking powder has ever been produced that will keep its leavening 
strength in damp atmospheres so perfectly as the Royal. The contents of each tin 
of Royal are uniform in quality and the last spoonful in the opened tin will be found 
as good and effective as the first. 

This unique property of the Royal is of highest value and was particularly 
emphasized and commended by Dr. Saunders, the eminent Medical Officer of Health 
of London, in his report on baking powders. It is absolutely necessary to the pro- 
duction of perfect and uniform results. 

In the use of other baking powders great variableness is found. They are so 
readily affected by a moist atmosphere that they lose their strength quickly in any 
other than a perfectly dry and equable climate. Equal quantities from the same tin 
will not do even work. The prescribed quantity proves insufficient, the food is heavy, 
and good fiour, eggs and butter wasted. 

The Royal Baking Powder, for these reasons, is particularly serviceable in Great 
Britain, where it can be depended on to resist the influences of the moist atmo- 
sphere which so frequently prevails. 

In buying baking powder see that you get the product of the Royal Baking Powder 
Company, of New-York, who have brought this necessary household article to a per- 
fection unattained in any similar product. 

Invaluable as a Safeguard against Alum and 
Other Adulterants. 

Baking powders enter so generally into everybody's food that the question of their 
ingredients, whether they are healthful or otherwise, is of the utmost importance. 

The official tests show that Royal, made by the Royal Baking Powder Company, of 
New- York, is a cream of tartar powder of the highest leavening strength and efficiency, 
free from alum, lime, ammonia or harmful ingredient, and absolutely pure. 

The official tests likewise show that the market is full of low-grade powders, made 
from inferior or impure ingredients, to which alum is added to give them strength. 

Alum baking powders are classed as poisonous by the most eminent physicians- 
They cause indigestion, heartburn, dyspepsia and diseases of the liver and kidneys- 
Consumers who value their health must be on their guard against these dangerous 
powders. 

The housewife will find no possible substitute for the Royal Baking Powder. There 
is no other baking powder or preparation that will render the food so surely whole- 
Bome and excellent in every quality. 

MANUFACTURED BY 

THE ROYAL BAKING POWDER CO. 

New-York, U. S. A. 



SCIENTIFIC AND PRACTICAL TESTS 

SHOW ROYAL BAKING POWDER SUPERIOR TO ALL OTHERS. 

Analytical Laboratory, Vestry Hall, 
Paddington Green, London, W. 
I have purchased in London samples of the Royal Baking Powder, manufactured 
in America. 

This is a pure and wholesome baking powder of the highest quality, surpassing 
all others within my knowledge. ALF. W. STOKES F.C.S. 

Public Analyst to Paddington, St. Luke, etc. 

Surgeons' Hall, Edinburgh, Scotland. 
After careful chemical analysis, I am clearly of the opinion that the employment 
of the Royal Baking Powder of New York in place of yeast and other baking powders 
in the preparation of bread and pastry is a decided step in advance as regards whole- 
someness and freedom from noxious germs. I can recommend with confidence the 
use of the Royal Baking Powder. STEVENSON MACADAM, Ph.D., etc.. 

Professor of Chemistry and Consulting Analytical Chemist. 

City Laboratory, 17, Castle St., Dublin, Ireland. 
I have examined specimens of the Royal Baking Powder (of New York) and find 
it to be an excellent preparation for the purpose for which it is designed. The con- 
stituents of it are such as may be safely and continuously used in food, being alto- 
gether ot a wholesome character. It is admirably adapted for raising bread, and 
possesses great vesiculating power. 

I may add that for several years past this powder has been used in my own 
household. CHARLES A. CAMERON, M.D., 

Ex-President and Professor of Hygiene and Chemistry, Eoyal College 
of Surgeons, Ireland; Medical Officer of Health for Dublin, etc., etc. 

British Embassy, Washington, D. C. 
I use no baking powder except the Royal of New York, and find it invaluable in 
the preparation of finer foods. (Mrs.) A. N. LINN. 

Board of Foreign Missions, New York. 
The Royal Baking Powder is being used by our missionaries in China, Japan, 
Corea, South Africa, etc. It is a pleasure to report its complete success in the mis- 
sions ki the tropics. Climatic changes, so fatal to most baking preparations, do not 
affect the properties of this powder, and so unfailing are the results of its use in aU. 
food preparations that our missionaries are supplied with it exclusively. 

ROSS TAYLOR, Su^j)ly Agent. 



The United States Government, after elaborate tests, reports the Royal Baking Powder 
a pure cream of tartar powder of greater leavening strength than any other. 

Bulletin 13, p. 599, U. S. Ag. Dep. 

The Canadian Official Tests, recently made, show the Royal Baking Powder highest of all 
in leavening strength. Bulletin 10, p. 16, Inland Rev. Dep. 

The Royal Baking Powder is superior to any other powder which I have examined ; a 
baking powder unequaled for purity, strength, and wholesomeness. 

Willis G, Tucker, IVLD., PI1.D., New York State Analyst. 

As the excellence of a baking powder Is dependent upon the yield of leavening gas, and 
upon the wholesomeness and purity of its ingredients, the Royal is unquestionably the best. 

Massachusetts State Analyst. 

The best baking powder made is, as shown by analysis, the RoyaL 

Cyrus Edson, M.D., Com'r of Health, New York City. 

I find the Royal Baking Powder superior to all the others in every respect. It is piu-est 
and strongest. Walter S. Haines, T&J>-. Consulting Chemist, 

Chicago Board of Healtli. 

Royal Baking Powder is manufactured in America by the Royal Baking Powder 
Company of New York. See facsimile of label on cover of this book. 



OCT IS 1902 



LIBRARY OF CONGRESS 




